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The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA can connect you to all of the information and resources you need. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
You can play an active role in improving the safety and health of kids with food allergies. Become an advocate, raise awareness, support our work, and join our community!
Mix ingredients in a medium bowl, cover and place in refrigerator for one hour.
Take out of refrigerator and add a little water until less thick. The batter should pour out easily and be able to make a thin layer.
Using a small skillet on medium heat melt a little margarine to coat.
Pour half a ladle full of batter into skillet moving the skillet in your hand to coat the bottom with the batter.
Once it is almost cooked through flip.
Leave for about 10 seconds and remove it from pan.
Repeat until all the batter is used.
Cream Filling:
Blend ingredients in a Cuisinart.
I fill and fold the crepes as I go.
Folding:
Place about a little more than a teaspoon of filling in the center.
Fold left side then right side then top and then bottom. Flip so the folded side is on the bottom.
Notes
I used Earth Balance margarine sticks.
Substitutions
The crepes can be soy-free if made with soy-free margarine and an alternative filling is used.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Avg. rating 5 from 2 votes.
