About this recipe:If you need to make gluten free pancakes or crepes and don't want to have to go and buy alternative flours - try this recipe using cream cheese and eggs. It works great!
85g cream cheese
2 eggs, beaten
1 teaspoon ground cinnamon
1 tablespoon natural sweetener, such as agave or maple syrup
1 teaspoon butter
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Method Prep:5min › Cook:20min › Ready in:25min
In a bowl, mash the cream cheese with beaten eggs, adding about 1 teaspoon of egg at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and natural syrup.
Melt the butter in a non-stick pan over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the pan. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.