Gluten Free Crepe Roll Ups Food

NALYSNYKY (UKRAINIAN CREPES)

Steps:

• TO MAKE CREPES.
• In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
• Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
• Heat a 6 inch frying pan on medium heat.
• Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
• Cook crepes on medium heat for about 1 minute or until lightly browned.
• Bake on 1 side only, do not turn over.
• Continue to cook the crepes, buttering the frying pan each time.
• Place the cooked crepes on a platter and keep warm in the oven at 250°F.
• TO MAKE CHEESE FILLING.
• Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
• Transfer the cheese to a mixing bowl.
• Add egg yolks, cream salt, and dill weed and mix to blend well.
• Remove warmed crepes from the oven and increase oven temperature to 350°F.
• Separate and place 1 crepe with the brown side down on a smooth surface.
• Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
• Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
• Continue to fill and roll the remaining crepes.
• Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
• Dot each layer with some butter.
• Bake in preheated 350 F oven for 20 minutes.
• Serve hot with melted butter, a dollop of sour cream or yogurt.

GLUTEN-FREE CREPE ROLL-UPS

Steps:

• Combine the mix, egg, salt, and vanilla in a bowl.
• Whisk in the water.
• Melt the butter on medium-high heat in a skillet and swirl to coat.
• Pour the mixture into the skillet and swirl quickly to coat entirely. The mixture must be thin crusted.
• Fry until golden.
• Transfer to a plate and spread with jam.
• Spinkle on cinnamon/sugar and add strawberries.
• Gently roll up and serve.
• Enjoy!

ALMOND FLOUR KETO CREPES RECIPE

Steps:

• Place gelatin into a small bowl with 1/2 cup water. Set aside for 3 minutes to bloom.
• Meanwhile combine almond flour, sea salt, eggs, melted ghee or coconut oil, remaining 1/2 cup water, and optional ingredients (if using) in a blender. Blend until smooth.
• Add gelatin mixture to the blender and blend until smooth. If it's very thick for crepe batter, thin out with a little more water. (Do not thin out too much. It may still be a little thicker than normal crepe batter.)
• Heat an 8-inch oiled pan over medium-low heat. Pour 1/4 cup of batter into the pan and quickly tilt in a circle repeatedly, to spread evenly into a thin layer. (It may form empty air bubbles at first, just keep rotating and the batter will fill them in.) You should be able to get 2-3 rotations in. Cook for 1-2 minutes, until the edges are dry, then carefully flip and cook for another minute on the other side.
• Repeat with the remaining batter.

STRAWBERRY CREPE ROLL-UPS

Steps:

• In a large bowl, combine the milk, egg substitute and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat a 7- or 8-in. nonstick skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with about 2 teaspoons spreadable fruit. Top with about 3 tablespoons strawberries. Roll up. Sprinkle with confectioners' sugar.