As I mentioned earlier, I am in San Francisco this week filming with Creativebug for some upcoming classes. I just finished the fifth and final class for this wedding decor series and will let you all know when they are live and ready for you all to view. So exciting!
Since I prepared all of my photos for this weeks post ahead of time, it was last Sunday that I made and photographed these gluten-free crepes. I have a confessions. . . I have been craving these crepes since I literally devoured them after the shoot and when I get home I plan to make them again for my Sunday morning breakfast. They are that yummy! It is hard to get a gluten-free crepe as thin as a glutenful one (not to say it can’t be done). These are still quite thin and they have a lovely texture. For the flour, I used the Bob’s Redmill all purpose baking flour. You can use this or your favorite flour mix. For the crepe filling I delicately sweetened my chopped fresh strawberries with a local honey and used the thick coconut cream as a topper. Absolutely divine! These crepes would make a perfect main course for Easter or Mother’s Day Brunch. Enjoy! ~ Lia
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