Gluten-Free Crepes Recipe

Submitted by suds

Makes 6 servings

Gluten-Free Dessert Crepes

Ingredients

2	egg whites
2	ounces water
3	ounces skim milk
1	ounce sugar
0.16	teaspoon salt
2.33	ounces gluten free flour
1/3	ounces unsalted butter

Directions

Crepes
1) Whisk together the egg whites, water and milk. 2) Add the sugar, salt and flour; whisk together. 3) Stir in the melted browned butter. 4) Set aside to rest for at least 15 minutes before cooking.
5) Heat a small sauté or crepe pan; brush lightly with unsalted butter. 6) Pour in ¼ cup of the batter; swirl to coat the bottom of the pan evenly.
Cook the crepe until set and light brown, approximately 30 seconds.7) Flip it over and cook a few seconds longer. Remove from the pan. 8) Repeat this process until all the batter is used.
Filling
While the crepe batter is resting, 1) combine the ricotta cheese, cream cheese and extract in a bowl and blend it with the mixer until it is completely smooth. 2) While mixing, slowly add the powdered sugar until all is incorporated into the mixture. 3) Test the filling to make sure it is sweet enough, if it is not add one tablespoon at a time until is acceptable. 4) Once completed, place mixture in the refrigerator until it is needed.
Sauce
While the crepe batter and filling are resting, 1) drain the juice from the cherries into the small, heavy saucepan. 2) Break the cinnamon stick in half and add it to the juices along with the imitation butter extract. 3) Allow this to simmer while you are working on the crepes. 4) Check and stir it every few minutes to make sure it does not burn but continues to reduce. 5) Just prior to getting ready to fill and serve the crepes, mix the cold water and cornstarch in a small dish, 6) remove the saucepan from the heat, remove the cinnamon sticks and while stirring the sauce mixture with the small whisk, 7) slowly add the cornstarch mixture. 8) Continue to whisk this as you place it back on a low heat. 9) While stirring, allow it to cook slowly so that it does not over thicken or burn. Cook and stir this for 2 minutes, 10) remove it from the heat and then 11) add the drained cherries and any remaining juice to the mixture. 12) Gently, combine the cherries with the sauce, using the wooden spoon.
Serving
Once the crepes are all cooked and ready to be filled. 1) Take each crepe and place one heaping cutlery tablespoon of filling in the middle of it, keeping it concentrated in the middle and across the span of it. 2) After filling it, fold one side into the middle, over the filling and then do the same with the other side. 3) Turn the crepe over, so that the seam is facing down and put it on the plate. 4) Then place 3 to 4 cherries and sauce along the top of the crepe. 5) After this, drizzle some of the sauce over the crepe and then sprinkle some powdered sugar on it and serve.