Sunday, July 7, 2013
These gluten-free crepes are easy to make and taste so good that no one needs to know that they are g-free. Try them for dinner filled with ham and cheese and a dijon mustard sauce. Have them for breakfast with a slather of butter and cinnamon sugar. Or spread one with nutella for a snack. For a simple dessert, you could serve these with butter, confectioners sugar and a small squeeze of lemon.
I like to make the full recipe and store the extra stacked crepes on a plate in the fridge. Alternatively, the extra batter will keep refrigerated in a tupperware for a couple of days.
Adapted from a recipe from Cecile Gaultier
Makes about 24
2 1/2 cups Cup4Cup gluten-free flour (order on Amazon)
4 cups milk
1/2 cup water
1 Tblsp rum or almond flavor (optional)
pinch of salt
In a large bowl combine the flour with 2 cups of milk and whisk together. Add the rest of the milk and whisk until only small lumps remain. Crack the eggs into a small bowl and whisk. Add to the flour mixture, combining well. Add the water, rum and salt. Using an immersion blender, blend the mixture until smooth.
The batter should have the consistency of heavy cream. If it does not, add water to thin it. Heat a non-stick skillet over medium-low heat and lightly grease the bottom with some butter. Using about 1/3 cup batter for each crepe, pour the batter into the center of the pan, tipping the pan from side to side to coat the entire bottom of the pan.
Cook until the edges of the crepe are golden brown. Flip the crepe with a pancake turner and cook the second side briefly. Remove to a plate. Repeat until the batter is used up.