Gluten Free Crêpes

After an unsuccessful attempt, these have come out blog-worthy. My nine year old little sister, when I asked her this morning what she thought of them, said:

“Goob!”

Her mouth was full, and she couldn’t say anything better, but I figured that was enough.

Put the butter on.

So here is the crepe recipe.

Adding the Filling

I’ll really have to attempt the doughnuts again this week, but unfortunately I might not find time. We are now entering a very busy summer. My sisters and I will probably be in the saddle about three days a week, and the other days will be filled with ranch-work catch-up, 4-H meetings, 4-H horse camp (we go to this almost every year), and horse-training. This means that I’ll probably be making some good money over the summer (who doesn’t want a little cash?), but it also means I might not have time for a lot of blogging or baking. But I’ll fit what little in that I can.

Filling on

And if I survive the summer alive, I’ll probably feel a great amount of satisfaction at getting all that work done. Totally worth it, right?

So anyway, after that little detour (my Mom calls it a rabbit trail), here’s the crepe recipe.

Note: These can be dessert crepes, breakfast crepes, lunch/dinner crepes. It all depends on the filling and such. To make dessert crepes, add 1 tablespoon of sugar and 1 teaspoon of vanilla extract to the mix. For breakfast crepes, add ½ teaspoon of sugar and ½ teaspoon of vanilla. For lunch/dinner crepes, add herbs and seasonings (Rosemary is my all-time favorite seasoning!) with a pinch of salt. Filling options are below the recipe.

Happy baking!

And wrap it up

INGREDIENTS

2 large eggs

3/4 cup milk

1/2 cup water

½ teaspoon xanthan gum

½ cup cornstarch

½ cup rice flour

3 tablespoons melted butter

Butter, for coating the pan

Combine all the ingredients (and dessert, breakfast, or lunch&dinner ingredients of your choice) in your blender. Turn the blender on and pulse for 10 seconds, until the ingredients are blended. Pour the ingredients into a bowl/container and refrigerate for at least one hour. The crepe batter can be refrigerated for up to 48 hrs before use.

When you are ready to make your crepes, heat a small frying pan above medium heat, and coat well with butter. When a drop of water ‘dances’ on the surface of your pan, it is hot enough.

Dried edges signify that the crepe is ready to flip.

Pour about ½ cup of crepe batter onto the pan. Cook until the edges are yellow and rather dried (about one minute) then flip and cook the other side for another thirty seconds.

Place the freshly made crepe onto a plate and pour filling of your choice on top of one side of the crepe (like a tortilla). Fold the other half of the crepe over the filling. Top the crepe with honey, a savory sauce, or chocolate syrup.

CREPE FILLINGS AND SAUCES

DESSERT CREPES

POSSIBLE FILLINGS

Whipped cream with chocolate sauce and nuts.

Ice cream with chocolate sauce and nuts.

Fresh berries with whipped cream.

DESSERT CREPE TOPPINGS/SAUCES:

Chocolate Sauce

Whipped Cream

Fresh Fruit

BREAKFAST CREPES

POSSIBLE FILLINGS

Fresh Fruit.

Chopped Bacon and Eggs (why not?)

Apple Cinnamon Filling (recipe below)

APPLE CINNAMON FILLING RECIPE:

2 apples, chopped into small pieces

½ cup raisins

2 cups water

1 ½ teaspoon cinnamon

2 tablespoons sugar

Combine all the ingredients in a saucepan and bring to a slow boil, stirring every thirty seconds or so. Boil for one minute, then remove from heat and pour filling into crepes.

BRAKFAST CREPE TOPPINGS/SAUCES

Fresh fruit

Honey

Maple Syrup

Apple Cinnamon Filling (Recipe above).

Butter, cinnamon, and sugar.

SAVORY CREPES:

POSSIBLE FILLINGS

Meat and/or vegetables.

SAVORY CREPE TOPPINGS/SAUCES

Rosemary Sauce (recipe below)

Butter