Saturday, February 22, 2014

gluten-free crêpes

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gluten-free crêpes*
makes about 15 9-inch crêpes
serves 4

35 g. chickpea and garbanzo bean flour
15 g. sorghum flour
35 g. brown rice flour
35 g. tapioca starch
35 g. potato starch
4 eggs
1 1/3 c. milk
2 tbsp. oil
1/2 tsp. salt
1 tsp. vanilla
butter to cook the crêpes

Heat a cast iron skillet or your crêpe maker to medium or 375 degrees Fahrenheit.

Whisk the flours and starches together. Set aside. 

In another bowl, beat the eggs, milk and oil together. Add the flour slowly and blend well. Whisk in the salt and vanilla. 

Melt a pat of butter and spread it around your pan. Ladle in enough batter that you can tip the pan and swirl it to cover (that's about 1/4 cup for my 9-inch skillet). After a minute or two, the crêpe should look cohesive and slightly drier. Wiggle your flipper under and edge and turn it over. Let it cook another 30 seconds to one minute, and remove to a plate to keep warm. 

Repeat with the butter and make your next crêpe. And so on until you're out of batter. Serve.

*If you'd like to make this recipe with regular wheat flour, just substitute 1 cup (140 g.) wheat flour for the gluten-free flours.

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