Crepes with Caramel Pudding and Apricot Glaze

Crepes with Caramel Pudding and Apricot Glaze

This recipe is involved (read: so time consuming that your children will be convinced that it’s all a plot to starve them) but so worth it! My family raved about it and the next time a craving for jelly doughnuts hits, I’ll have a backup plan. The fact that it’s GFCF and good thrills me.

Crepes

• 4 eggs, beaten
• 1 cup sweet rice flour
• 1 cup almond milk
• 1 tsp vanilla
• 1 TB sugar
• Dash salt

Mix all ingredients together, adding additional milk until the batter is thin enough to spread nicely in the pan. I did have to add more milk as the batter sat. Butter (margarine) a nonstick pan. What I do is unwrap a stick of butter and run the butter over the pan. Pour approx. ¼ cup batter into the pan and tilt pan to allow batter to spread. Cook over medium heat until lightly browned on the edges. Flip pancake over and brown the other side. Repeat with remaining batter. I got 16 crepes out of this batch.

Caramel Pudding

• 2 TB cornstarch
• Dash salt
• 2 cup MimicCreme, Sweetened
• 1/3 cup brown sugar
• 2 egg yolks
• 1 tsp vanilla
• 2 TB GFCF margarine

In medium saucepan, combine the cornstarch, salt, and brown sugar. Slowly pour in MimicCreme and cook over medium heat until the mixture boils, stirring constantly. Continue cooking for 2 minutes and remove from heat. In separate bowl, beat egg yolks well and slowly stir in approximately 1 cup of the hot MimicCreme mixture. Slowly is the key word here. You don’t want to rush this and inadvertently make scrambled eggs in your pudding! Once the egg mixture has about a cup of the MimicCreme mixture in it, it’ll be hot enough to pour into the rest of the MimicCreme. Mix well and return to heat. It should only take a few seconds to resume boiling. Cook, stirring constantly, for another 2 minutes. Remove from heat and stir in the vanilla and the margarine. Set aside.

Apricot Glaze

• Apricot Preserves

This really isn’t a recipe but it works to “fancy” things up a bit. Place about a cup of the preserves in a microwave-safe bowl and microwave for 30 seconds or until boiling.

 

To assemble the crepes:

In the center of each crepe, place approximately ¼ cup of the pudding in the center and roll up. Most crepe recipes then call for the crepes to then be cooked in additional butter but I certainly don’t need any more fat in my life, so I skip this part. Pour glaze over the finished crepes. Serve with fruit.

Note to self: dip the apples in lemon juice before taking the picture. :p