I really should stop going on pinterest. A few days ago some beautiful lemon vanilla crepes flashed before my eyes, and suddenly I remembered that I hadn’t made crepes for a long time.
But these ones were gluten-stuffed. And sugar stuffed. And they were too hard to make. And you had to let the dough refrigerate for a whole hour, or (gasp!) overnight.
I don’t usually plan ahead the night before, and I especially will not get out of bed an hour earlier. Will not.
So I made my own gluten free lemon vanilla crepes. No gluten. No sugar. Not hard. And (get this!) no refrigerating necessary.
P.S. These would work just dandy as dessert crepes too. Just sprinkle them with powdered sugar. 🙂 And cream. Yeah, lots of cream.
- ¾ cup rice flour
- ¾ cup cornstarch
- Pinch cinnamon
- Pinch cloves
- Pinch salt
- 2 cups milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 eggs
- Stir together the rice flour, cornstarch, cinnamon, cloves, and salt. Set aside.
- Whisk together the milk, lemon juice, vanilla extract, and eggs.
- Whisk the flour ingredients into the milk/egg mix until smooth. Allow the mix to set for 15 minutes.
- Heat a large frying pan above medium heat and coat with butter. If the butter starts smoking you’d want to turn the pan down. You want it to be just cool enough that the butter doesn't smoke but hot enough to cook the crepes.
- After the crepe batter has set, ladle about ¼ cup of crepe batter onto the pan (depending upon your pan size, you can really make these crepes as big as you want, so the ¼ cup is relative).
- Cook until there is no raw batter in the pan (about 30 seconds). You need to flip the crepe before it gets dark brown and firm on the bottom, or else the crepe will be too firm and won't roll nicely. So as soon as it looks like you could flip it without batter running everywhere, flip it. And remember that it’s okay to mess up a few times before getting it right (I know I did). The bottom will be light brown.
- Cook for another fifteen seconds or so, then remove the crepe from the heat and set aside on a plate. They roll best when they are warm.
- Spread topping over the crepe and roll it (or fold it) before serving.
- You can stuff these crepes with some apple cinnamon pancake sauce, fresh berries with whipped cream (the best!), or the berry sauce below.
Blueberry Sauce
1 cup frozen or fresh strawberries, raspberries, blackberries, or blueberries.
½ cup water
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons cold water
- Put the berries, ½ cup water, and honey in a small saucepan above medium heat.
- Allow the mix to come to a slow boil, stirring every now and then.
- Once the mix is boiling, put the cornstarch and cold water in a cup and beat with a fork. Pour slowly into the boiling berry mix and stir.
- Stop stirring and allow the mix to return to a boil. Stir one more time, and then remove from heat.
- Drizzle the warm sauce over the crepes.
This post is linked to Gluten Free Wednesdays.
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