Sunday, February 12, 2012

How to make basic crepes

Since the Gluten Free Ratio Rally's challenge for this month is Crepes (post to come--first Wednesday of March!), I figured I'd better get cracking...Just like the popovers from last month, I've never tasted a crepe, much less made it. However, making crepes is not that hard. If you can make pancakes, then you can make crepes.

Crepes are basically like thin pancakes, and can actually be made thicker, depending on what your preference is, and what you're putting in your crepes. The ratio for crepes is 2:2:1--2 parts egg, 2 parts liquid, and 1 part flour.

Here is my basic recipes (makes about 6 crepes):

For savory crepes:
4 oz. egg (about 2 eggs)
4 oz. almond milk
2 oz. gf flour
pinch of salt
1/4 t. vanilla (optional)

For sweet crepes:
4 oz. egg (about 2 eggs)
4 oz. coconut milk (add a tad bit more if they turn out too thick)
2 oz. almond flour
1/8 t. salt
1/4 t. vanilla

You can easily change the liquid to whatever suits your fancy--broth, coconut milk, even water. Whisk together ingredients until smooth.
Let mixture sit for 30 minutes.
Using a greased pan that has a base the same size as your desired crepe size (I use a small omelet pan), pour in a small amount of batter.
Swirl around the batter just until it covers the bottom of the pan.

In a few minutes, the edges will begin to dry, and you can gently lift the crepe with a flat spatula to see if the other side is lightly browned. When it is, flip the crepe over and cook the other side for about a minute. Continue with the rest of the crepes.

Crepes are very versatile, and you can fill them up with just about anything, from leftover meat to cream cheese or jam. The crepes can also be seasoned with herbs, spices, or anything else that strikes your fancy.

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