Gluten Free Crepe Kabob

Gluten Free Crepe Kabob

Gluten Free Crepe Kabob



Anyone else in the mood for dessert kabobs? As you can tell, we enjoy easy recipes that keep things festive but tasty. These took less than 10 minutes to whip up and the entire team loved the simplicity of these dark chocolate crepe kabobs.

  • 00 6 Eggs
  • 00 ¼ c. Milk
  • 00 6 Tb. Lekkco
  • 00 2 Tb. Sugar
  • 00 ¼ c. Almond flour
  • 00 6 Tb. Gluten free flour
  • 00 Pinch of salt
  • 00 Throw all the ingredients into a blender starting with the wet ingredients. Blend until completely smooth, about 2 minutes. Scrape the sides, as needed.
  • 01 Refrigerate the batter for 30 minutes or more then preheat a nonstick pan over medium low heat.
  • 02 Grease the pan with butter or coconut oil lightly, wiping away any excess oil with a paper towel.
  • 03 Pour or ladle the batter into the center of the pan, enough to cover ⅔ of the pan. Swiftly swirl the pan around for the batter to coat the bottom of the pan and let cook for 4 minutes.
  • 04 Gently flip the crepe and let cook for about a minute until it slides around.
  • 05 Repeat steps 3-5 with the rest of the batter. Spread a thin layer of Lekkco onto each crepe and roll it up inch by inch. Cut into 1 inch pieces and stick onto skewers with fruit, serve and enjoy!

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