Crepes sin gluten de crema de semillas de girasol y mermelada

Ingredientes

• 2 large eggs (- slightly beaten)
• 3 tablespoons creamy Sunbutter
• 3 tablespoons water
• 1/3 cup Jelly or all fruit spread

Preparación

1. 1

   Put the eggs, Sunbutter and water in a medium mixing bowl and blend with a hand held mixer until everything is fully incorporated and smooth.

2. 2

   Heat a small non-stick skillet or crepe pan over medium heat until a drop of water sizzles immediately when dropped in the pan. Spray pan lightly with gluten-free non-stick cooking spray. Ladle in 1 tablespoon of the batter into the hot pan and immediately start tilting and rotating the pan to spread the batter evenly. Cook for 1 – 2 minutes or until the edges appear dry and the batter looks almost set in the middle. Take a silicon spatula or the like and run it around the edges of the crepe and then get under the it and flip the crepe then cook for another 30-40 seconds or until it looks browned and done. Repeat with remaining batter. You can keep the crepes warm in a low oven or microwave them for a few seconds to warm up if you are not using immediately.

3. 3

   Spread each crepe generously with jelly of your choice and then roll it up. Serve immediately.