I have a little confession to make…I think about food for MOST of the day. Not a little bit of the day or often, but most of the day. Some might say that makes me a foodie. Often I think that makes me a freak! That being said, I usually make the most of this addiction and come up with some pretty glorious and MOSTly healthy creations, if I do say so myself. And of course, I do.
On a gloomy Sunday morning recently, I decided to make crêpes. I had gone through all of the “brunch” ideas that could make a gloomy weekend day a success and crêpes was what I set my eye on. Seeing as I have never made crepes before, I thought to follow a recipe for once (I know right?!). Sadly, I had very few of the ingredients that the recipe called for. So, I thought to myself, “how hard could it be?”. It turns out, it could be REALLY hard when you have no frame of reference AND you want to have it be gluten-free. So after much trial and error (I really wish I had taken pictures of some of the fails), these are my gluten-free version of crêpes which can be used with a sweet or savoury filling.
- 6 large eggs
- 1 cup of 2% organic milk (or coconut/almond/other non-dairy milk if you are paleo)
- 5 tbsp Gluten-Free Baking Flour
- 2 tsp coconut oil, melted, plus 2 tbsp for the pan
- ½ tsp raw sugar
- ¼ tsp sea salt
- Pour all the crêpes ingredients in a bowl and set your hand mixer to low and mix for 1 minute (or until frothy). Let sit while the pan heats up and the gluten free flour can absorb the liquid.
- Heat a crêpe pan or non-stick skillet over the medium heat (10" is perfect).
- Place 1 tsp of the coconut oil in the pan, swirling to coat the bottom and sides. Some non-stick skillets do not require any oil at all, so test the first one out and if you need more or less oil, go with your gut.
- Lift the pan off the heat and pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. You need to do this quickly as the batter is very thin. If you get any holes, very quickly use a spatula to spread the batter.
- Cook for 30 seconds to 1 minute, until the edges start to lift. Again, every stove and every heat setting is different. I use a gas stove, but an electric element may be different. Gently work a spatula under the crepe and flip it over. I found using a silicone spatula worked best for this. Cook on the second side for 15 seconds and turn out onto a plate.
- Continue with the remaining batter, stacking the crêpes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.
Just remember, crepes are very thin and require A LOT of attention, so consider your first 2 or 3 attempts as “test” crepes. You can enjoy them as a snack while you cook the rest! Happy Eating!