Tuesday, August 12, 2014

Gluten-Free Crêpes Recipe


This comes from The How Can It Be Gluten-Free Cookbook and it's only slightly modified from their version. It's suitable for both savory and sweet crêpes. This is so incredibly good that not a soul will know it's gluten free unless you tell them. I have served these stuffed with sautéed garlic, thyme, parsley and mushrooms topped with parmesan cheese for a savory lunch. For breakfast and sweet treats, my favorite thing to do is stuff them with chocolate chia seed pudding and top with either whipped cream or coconut cream (as seen pictured above). Whether savory or sweet, you won't be disappointed. 

Although I'm sharing this recipe, I recommend you purchase the cookbook (I receive absolutely nothing for this recommendation). Like many, I don't buy cookbooks in general because there isn't much you can't find online. This one however, is the exception. It exceeds all expectations. 

Ingredients
Makes 10 crêpes

1-1/4 cups ATK flour blend
1 tablespoon plus 1/2 teaspoon of sugar (omit if making savory)
1/4 teaspoon salt
1-1/2 almond milk, dairy or dairy alternative (I used light Vanilla almond milk for both savory and sweet crêpes and it was fine)
2 eggs
2 tablespoons unsalted butter or coconut oil, melted and slightly cooled (coconut will curdle a bit but it's fine)

Directions
Heat a nonstick skillet over low heat for 10 minutes. While the pan heats, whisk dry ingredients together. In a separate bowl, whisk milk and eggs together. Pour half the liquid into the dry ingredients and whisk. Add the melted butter and stir in the remaining milk mixture until batter is smooth and void of lumps.

Lightly swipe a paper towel with coconut oil or another oil of choice in the warmed nonstick skillet. Increase the heat to medium or hotter and allow the pan to continue to heat for one more minute. Pour 1/4 cup batter into the skillet, it should sizzle as you quickly and swiftly pickup and swirl and rotate the pan in a circular motion to even spread the batter out into a thin 8-10in diameter. Cook until the edges are slightly brown and then gingerly flip the crêpe. I prefer using my fingers instead of a utensil but a thin spatula is fine. Cook 20-30 seconds on each side. When finished, place crêpe on a wired rack to cool before filling.

Note
This does take a bit of practice. If the pan is too cool, it will turn out rubbery and if  it's was too hot, you risk burning. Make sure to reheat the skillet for at least 20 seconds prior to each new crêpe. 



1 comment:

  1. 3 Researches SHOW How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually kill fat by eating Coconut Fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from large medical journals are sure to turn the traditional nutrition world around!

    ReplyDelete