We try a lot of recipes and I cannot say that they all work out.
I actually had a less-than-stellar-mommy-moment this week when trying a new recipe. It was a different one for crepes (not the one below which works beautifully). The recipe called for one egg, 1/2 cup milk and 1/2 cup water plus the various dry ingredients.
When I mixed it together, it looked and tasted like clay - dry, gray, tasteless clay. Nothing near the somewhat runny consistency of a delicious crepe.
So I added another 1/2 cup of almond milk.
Then another 1/2 cup of water.
Then another egg. Still clay-like.
Then another 1/2 cup milk.
More water,
Two more eggs.
Still thick and just plain bad.
Right as I am about to dump it in the garbage,
The family walks in after school, work and soccer practice-
starving!
This was when I had my "little-less-than-stellar-mommy-moment."
Yes, I uttered some less than desirable words. Okay, I am not the recent come to fame Julie from the Julie and Julia movie hit of the summer (anyone who has read her book knows what I am talking about). In our house, stupid and shut up are "dirty words."
Nevertheless, I was uttering some of these bad words, along with "why do I have to cook dinner every night" and a few, "why can't we just eat McDonald's" when my family walked in the door.
All of this is just to let you know that we do try and re-try every recipe before we post it, and as happy and positive as I try to be on this blog, I do have my bad moments.
So what did we have for dinner - the recipe below. It has worked every time we tried it, takes minutes to whip out and it is very good.
The first time we made it, I left out the sweet stuff and wrapped the crepes around ham and onions. The second time, we made them with all of the sweet stuff left in, wrapped around blueberries and topped with a little honey. Delicious!
Thanks to Susan for sharing this great recipe!
Gluten Free (casein free) Crepes
4 large eggs
1 C milk (rice, almond, or soy may be used)
2 T butter, melted ( we used Earth Balance)
3/4 C GF flour mixture
1 tsp vanilla
1 T brown sugar
pinch of salt
In medium bowl mix eggs, milk, and vanilla. In a crepe pan, melt butter and add to egg mixture whisking vigorously. Make sure the butter is not too hot so that it doesn't cook the milk and eggs. Add dry ingredients to liquid and whisk again.
In hot crepe pan pour about 1/4 C mixture and swirl to coat pan. Cook both sides. You'll need to re-whisk mixture before pouring next crepe into pan.
Yields about 12 crepes. Once cooled store in a ziploc bag in the refrigerator.
GF FLOUR MIXTURE
2 C brown rice flour
2 C white rice flour
1 1/3 C potato starch
2/3 tapioca flour
Mix together and store in freezer.
Some notes on the recipe:
Susan noted that she has made these in a 10" skillet to use as tortillas and it worked great. She also uses them for sandwich wraps, breakfast & regular burritos, and dessert. For dessert she fills them with chocolate chips and strawberry jam or pie filling and whipped cream.
I have never made crepes before and do not own a crepe pan - I made them in a small skillet and they worked great. In addition, the first time I made them I just used the GF flour mixture that I had in my bin, and they worked great so I think these are pretty easily adaptable to any GF flour mixture.
We'd love to try your favorite recipes!!
