If you had a chance to watch the chef demo at this past weekend's market, you probably wanted to rush right home and whip up a batch. Crepes are so versatile there is a version for any time of day - breakfast, lunch and dinner. Savory or sweet. Fruit, chocolate, ham and cheese, butternut squash puree with nutmeg and a dollop of creme fraiche on top - I can go on and on. Thanks to the kind folk at Gluten Free Neighborhood, even those who have had to strike all things all purpose flour based from their diets can enjoy these tasty treats. So give it a go and let me know how it turns out and what flavor combinations you make. Bon Appetit.
2 large eggs
1 cup milk
1/3 cup water
1 cup All Purpose Gluten Free Flour (apgff). I suggest Bob's Red Mill.
1/4 tsp salt
2 Tbs butter, melted, plus 2 or 3 tsps butter for coating the pan.
Flour suggestion: Sift the flour and then get the measurement and do not pack the flour down into a cup.
Blend eggs, milk, water, flour, salt and 2 tbs melted butter until smooth.
Separately, sift the flour and add salt. Whisk eggs until blended. Mix the milk and water into the eggs and whisk this mixture into the flour and salt; stir in the 2 Tbs melted butter.
Cover and refrigerate for at least an hour or two, preferably 24 hours.
Gently stir batter if it has separated. The consistency should be like heavy cream.
Heat a seasoned crêpe pan over medium-high heat until hot. 6"-7" pan or 9"-10" pan.
Coat pan lightly with butter, lift the pan from the heat and pour in 2 to 3 tablespoons batter for the 6"-7" and ¼ cup for 9"-10", tilting and rotating the pan with the batter to coat the surface of the pan. Cook until almost dry on top and lightly browned on the edges (usually about 1 minute).
Loosen the edges with a spatula or bamboo skewer and/or your fingers. Flip the crêpe over and cook the other side for about 15 seconds or until lightly browned.
Turn crêpe onto towel or plate to cool.
Repeat with the remaining batter, wiping the pan with butter as needed. You can stack the crêpes using waxed paper after they are cooled.
Variations 1: These recipes REPLACE the 1 cup flour with:
Buckwheat Galettes (Galette is the French term for buckwheat Crêpes)
2/3 cup apgff and 2/3 cup buckwheat flour.
Corn Flour Crêpes
2/3 c apgff and 2/3 corn flour.
1 cup cornstarch and add ½ tsp baking soda.
Garbanzo Flour Crêpes
2/3 cup apgff and 2/3 cup garbanzo bean flour
Chestnut-Garbanzo Flour Crêpes
2/3 cup garbanzo bean flour and ½ cup chestnut flour
Chestnut Flour Crêpes
2/3 cup apgff and ½ cup chestnut flour
Variations 2: These recipes ADD additional ingredients.
Add ½ cup minced fresh chives, basil or flat leaf parsley to the batter while blending
For pale green mixed herbed Crêpes, add ½ cup minced fresh chives,
green onion tops, flat leaf parsley, tarragon, marjoram and basil.
Sun-Dried Tomato Crêpes
Add ¼ cup minced, oil packed sun-dried tomatoes to the batter while blending.