These crepes are so lip-licking good that you’ll be shocked to discover that they’re both gluten-free and dairy-free! Enjoy the light, airy, zesty crepes coated with a creamy orange juice sauce without worry.
Gluten-Free (and Dairy-Free) Orange Crepes
- 4 eggs
- 1 cup all-purpose Gluten-free flour
- 2 TBS sugar
- 1 1/2 cup water
- 2 TBS melted ghee
- 2 tsp orange zest
- Powdered sugar for dusting
- 1/2 cup fresh orange juice
- 1/2 cup granulated sugar
- 1/2 cup ghee or your favorite non-dairy butter spread
Combine gluten-free flour, sugar, and orange zest into a mixing bowl. Add eggs and blend. Add melted butter to mixture and blend. Finally, add water to the thin mixture. Crepe batter can be refrigerated for an hour, but remember to blem well again before cooking. Heat non-stick 8″ skillet to medium heat. Pour a very thin layer of batter into the skillet and swirl the pan to coat the entire bottom. You can use a flat butter knife to assist in this task, but you must act fast because the batter cooks quickly. When batter starts to brown slightly, about 1 minute or so, flip and cook the other side for 30-60 seconds. Remove from pan and place in a warming oven while you cook the other crepes. When crepes are complete leave them in the warming oven while you make the sauce.
For the sauce, heat ghee in a large skillet on medium-high heat, add orange juice and sugar. When the sugar has completely dissolved, place folded crepes into the skillet and coat with sauce. Do this will all the crepes, and then pour the remaining sauce over crepes.
Serve with orange zest and powdered sugar.
Makes approx. 8 crepes.