Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
mark jones says
October 6, 2011 at 9:28 am
This is so delicious! Love the recipe.
October 6, 2011 at 11:06 am
These look beautiful.
October 6, 2011 at 6:12 pm
Thank you, Sarah. 🙂
October 6, 2011 at 12:31 pm
Ooooh, Imagine stufing these with some Maple Walnut icecream!?!? YUM!!
October 6, 2011 at 6:11 pm
Ohhh…good choice, Cindy! Wow!
October 6, 2011 at 1:45 pm
Oh, my, it looks and sounds delicious…sounds like a perfect thing for a snowy morning breakfast, or a hot chocolate afternoon…first snow of our season – today! Yeah!
Tamara, you got snow today? We hit 30*C yesterday, and about 28*C today. Very uncommon for here this time of year, but I’m not complaining. 🙂
InTolerant Chef says
October 7, 2011 at 5:37 pm
What a pretty colour 🙂
Angie Halten says
October 13, 2011 at 10:44 pm
October 14, 2011 at 10:32 am
Soooo right. 🙂
October 19, 2011 at 9:04 pm
I use “Jules Gluten Free” flour, would that work?
October 19, 2011 at 9:07 pm
yeah, that should work without a problem. If the blend has xanthan gum in there, you can omit that. 🙂
Paula @CeliacCorner says
September 26, 2012 at 11:23 am
Oh, just love these! I like the idea of stuffing with maple ice-cream, as one visitor above mentioned! This recipe is on my “must do” list for the weekend! Thanks.
The Hungry Goddess says
October 21, 2012 at 12:09 pm
Sends me into swoons – these are beautiful!
October 8, 2013 at 6:42 pm
Just wondering if you could substitute sour cream for the pumpkin purée because my husband isn’t a pumpkin fan. Or is there a different ingredient that would work?
Jeanine Friesen says
October 8, 2013 at 6:52 pm
Yours isn’t either, huh? I’d just use my regular crepe recipe then. 🙂
October 9, 2013 at 5:38 pm
Yeah unfortunately he’s not, (I love pumpkin!). But I didn’t have potato flour for your other recipe so I used this recipe and used sour cream instead of the pumpkin and added a little cinnamon instead of pumpkin spice and they were awesome!! The kids devoured them, next time I’ll double it.
October 9, 2013 at 6:47 pm
This flour blend would work with the other one too. That’s the exact reason all my newer recipes use individual flours. All preblended flour blends are different, that’s a pet peeve of mine. Glad to hear they were a hit though, that sounds really good!
October 11, 2013 at 3:16 pm
Good to know! Thanks!
March 3, 2014 at 7:00 pm
I’m trying these tomorrow for Pancake Tuesday, Yea!!!! I’m sure they will be a 4 star.
Last year I tried your King Cake and it was wonderful, Thank you
March 3, 2014 at 7:02 pm
Revision for the above message, Sorry I meant to say, I’m sure these pancakes will be a 5 star.
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