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Published February 26th 2014
The Best Gluten Free Crepes You Have Ever Laid Lips On
My husband, Karl, is the cook of our family, and spoiled I am. He thinks like an engineer and loves to perfect the details of any recipe he tries.
Karl's new year's resolution was to expand his cooking repertoire and to try at least one new recipe each month; last month he challenged himself with a gluten-free crepe recipe. He hit this one out of the park. Without further adieu, here is the recipe for The Best Gluten Free Crepes You Have Ever Laid Lips On:
He started with a base recipe for inspiration, just looking at the ingredients, it looked a little... ummm... lacking. Rice flour lacks the natural sweetness that wheat flour has. We happen to love the gluten-filled crepe recipe on cooksillustrated.com (membership required), so he basically substituted the all-purpose flour with rice flour in the Cook's Illustrated recipe, and reduced the number of eggs from three to two, and got the following:
1 cup rice flour (about 4 oz in weight) 1/4 teaspoon salt 1 teaspoon sugar 2 large eggs 1 cup whole milk 1 tablespoon butter, melted and slightly cooled
Add 1 teaspoon of oil to the middle of a non-stick pan, and put it on medium-low to medium heat for about 3 minutes, proceed while pan and oil is heating up
Combine the dry ingredients in a mixing bowl
In a separate bowl, whisk up the eggs
Mix the milk to the eggs
Add 1/2 the liquid into the dry ingredients and mix well until no more lumps
Whisk the melted butter into the batter
Add remaining milk/egg mixture into the batter
Tilt the pan around and coat the pan with the oil in it, then use a pair of tongs with a wad of paper towel to wipe up any excess oil
Add 1/4 cup of batter to the pan and tilt it around to spread out the batter
Cook until the underside is light golden brown (about 1 minute); adjust heat if required
Flip the crepe and cook the other side; about 30 seconds
You can get rice flour on the cheap at any Asian grocery store. We can get a 500g bag for AUD$0.90 here in Melbourne.
The crepes are thin, and can be difficult to flip with a spatula. Use a thin spatula to lift the edge a bit. Grab the edge with your fingertips and flip it with both hands. It may be a bit hot, but he has yet to burn himself.
You should not need to oil the pan between crepes as the butter in the batter oils the pan continuously.
You may use light or skim milk, but the crepes may turn out drier and less "spongy" than with whole milk.
You may try this recipe sugar-free by skipping the sugar and salt; the texture isn't affected, but of course they are not as sweet; back to the whole bit about rice flour lacking the natural sweetness that wheat flour has.
The result? A stretchy, chewy, perfectly sweet crepe that would scare me if I hadn't seen them being made gluten-free before my very eyes. These are also still good cold, and/or reheated... more that I can say for a lot of flour-based GF foods.
Be aware that rice flour isn't a straight replacement for wheat flour usually; it just happened to work in this recipe due to the thin, flat nature of crepes.
Now that your crepes are ready, add some jam inside and a dollop of whipped cream or fruit on top. My four-year-old daughter likes to have just peanut butter spread on, then rolled up and eaten like a little burrito. My son likes it with jam, sometimes rolled and sometimes cut up and eaten with a fork like pancakes; with filling inside, they tend to get squeezed out when you cut it.
I sliced fresh mango for mine this time, just piled on top and cut and eat like a pancake. I also love lemon and sugar.