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Thursday 7 July 2011

Crepes

gluten free crepes

This recipe is great for dessert, breakfast, or dinner crepes. Just add your favourite fillings! I like strawberries and whipped cream the best.

They are super easy to make. The only gluten free ingredients you need are tapioca starch and rice flour. You can store any leftover batter in the fridge for fresh crepes the next day!

(makes about 14-16 crepes)
Ingredients

1 cup rice flour
1 cup tapioca starch
1/4 tsp salt
3 eggs
1 1/4 cups milk (may need a bit more)
3 Tbsp melted butter
2 Tbsp icing sugar (optional if you want crepes to be sweetened)
Directions

Combine flour and salt in a bowl.
Make a well in the flour and whisk in eggs and milk until batter is smooth. It should have the consistency of light cream.
Stir in melted butter.
Cover and place in fridge for at least half an hour.

thin batter

Stir batter again and heat up a non-stick pan (or crepe pan) on medium-high heat. Pour about 1/4 cup of batter into the hot pan and swirl immediately to form a very thin coating on the base of the pan. Flip the crepe when the edges begin to curl up a little (1-2 minutes). Cook on the other side for another minute or 2. Serve with your favorite fillings.

the edges start to curl up

Filling Ideas

Strawberries, Icing Sugar, and Whipped Cream
Sliced Bananas and Nutella (right side of picture at the top of the page)
Jam or Pie Flling with Ice cream
Peaches and Coconut Cream Sauce
Raisins, Brown Sugar, and Sour Cream (my Dad's favorite... I think it's a dutch thing)
Ham and Cheese with a Poached Egg

ham and cheese with poached egg

strawberries and cream with powdered sugar
at

8 comments:

  1. Abisaac Saraga19 August 2011 at 20:14

    This looks so good! I can never get my gluten free crepes to look that good. They are usually thicker like a pancake. Looks like its because I don't add milk. Gonna have to try it your way.

    --Abisaac

    ReplyDelete
  2. Andra Banting19 August 2011 at 20:52

    Thanks! The trick is to have a very thin batter, use a nonstick pan, and swirl the batter immediately after you pour (or even as you pour) it into the pan. Good Luck!

    ReplyDelete
  3. Inspired by eRecipeCards20 August 2011 at 10:06

    Thanks for these tips... Like your friend above, I tried crepes once and they were just too thick. I have the big now.

    A GREAT POST thank you so much for sharing. eRecipeCards needs all your back stock. people look for GF recipes every day!

    Thanks again

    Dave

    ReplyDelete
  4. Andra Banting20 August 2011 at 12:08

    Thanks Dave. I will continue to post recipes on eRecipeCards. I had some trouble at first because of the size of my pictures, but I've figured this out now. Glad you like the recipes!

    ReplyDelete
  5. Anonymous10 January 2012 at 15:34

    Hi All - I am catering an event for 125 - I need to choose between gluten free crepes or good gluten free whitish bread - Which do you think will be most delicious in gluten free?

    Thanks so much
    La Cuisiniere

    ReplyDelete
  6. Andra Banting10 January 2012 at 18:33

    I think gluten free crepes taste more "normal" than gf bread, so if you're making your food from scratch I would suggest the crepes. They can easily be made before hand.

    Gluten free bread is difficult and expensive to make, but if you're up for the challange then go for it. You could also make gf buns instead.
    This recipe works good for both bread and buns http://thebrightersideofglutenfree.blogspot.com/2011/07/white-buns.html

    If you want to buy the bread it would probably be the easiest choice. GLutino genius is a good choice. It runs about $5 a loaf though.

    Are you making the food gluten free for everyone or just a few special meals? If it's only for a few ppl I would suggest just buying a loaf of bread to save the trouble.

    Hope this helps:)

    ReplyDelete
  7. Kelsie12 April 2012 at 12:43

    These look delicious! Does the milk have to be dairy or would it work with rice milk or almond milk?

    ReplyDelete
    Replies
    1. Andra Banting12 April 2012 at 19:33

      I haven't tried non-dairy milk in this recipe, but I'm sure it would work fine. Just use enough milk substitute to give the batter a cream-like consistency (you may need to alter the amount slightly. just keep adding small amounts of milk until it seems right)
      Hope you enjoy!

      Delete