Gluten Free Crepes

Well, really we made blintzes, which are just thicker crepes.

First, William mixed soy milk (1 1/2 cups), butter (3 Tbsp), and eggs:

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Then he added 2/3 cups GF flour:

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He mixed that up and left it in the fridge for an hour. In the meantime, he gathered cottage cheese (1 cup) and cream cheese (3 ounces), strawberries, and blueberries.

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In the summer time, William would leave out the fruit and put them on top because they would be fresh and yummy. But during frozen season, he blends them up in the filling. That makes it turn purple, which is a sure way to bring Springtime about:

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He drops an ice cream scoop full of batter into the pan, swirling it around with his mad crepe skills:

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Each one can cool on the rack while the others finish:

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When they are done, he spreads the filling:

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And rolls them up into the pan:

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They cook at 350 for 20 minutes, then add more fresh fruit or filling on top, with a little powder sugar:

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Yummy!

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