Caramelized Onion and Cheddar Cheese Crepe
- 3/4 cup Bobs Red Mill All-Purpose Gluten-Free Baking Flour
- 1/4 cup brown rice flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 cup melted refined coconut oil or canola oil, plus more for brushing the pan
- 1/2 cup rice milk
- 3/4 cup hot water
- 2 tablespoons melted refined coconut oil, canola oil, or olive oil
- 1 cup chopped yellow onion
- 1/2 teaspoon salt, plus more for sprinkling
- 1/2 teaspoon black pepper, plus more to taste
- 1 cup vegan cheddar cheese
- To make the crepes, in a medium bowl whisk together the flours, xanthan gum, and salt.
- Add the coconut oil, rice milk, and hot water and stir with a rubber spatula until a thin batter forms.
- Heat a low-sided 8-inch skillet or crepe pan over medium-high heat.
- Add 1/8 teaspoon coconut oil to the skillet and brush to coat the bottom of the skillet.
- Pour 1/3 cup batter into the pan and rotate it so the batter coats the entire surface.
- Cook the crepe until the top is dry, about 1 minute.
- Slide the spatula under the crepe and flip it.
- Cook until golden, about 1 minute more, and transfer the crepe to a cooling rack or a plate.
- Repeat with the remaining batter.
- To make the filling, in a large saute pan melt 1 tablespoon of the coconut oil.
- Add the onion and cook until soft and nearly translucent, about 4 minutes.
- Add the salt, pepper, and cheese and cook until the cheese is melted.
- Lay the crepe on a work surface and spread a layer of filling over the crepe.
- Sprinkle with a dash more salt and close the crepe.
- Continue until all the crepes are dressed.
- Serve immediately.
red, brown rice flour, xanthan gum, salt, coconut oil, rice milk, water, coconut oil, yellow onion, salt, black pepper, cheddar cheese
Taken from www.epicurious.com/recipes/food/views/caramelized-onion-and-cheddar-cheese-crepe-378072 (may not work)