Gluten Free, Cane Sugar Free, Dairy Free. Crepes. Happy Bastile Day 2012~
My daughter requests these every single day. I say yes a few times a week and we make them together. She does all of the pouring and whisking and I do the egg and the hot parts. Experiment with this one on your stove, don’t just try it once. It is the temperature of your pan which matters most! Hot enough to crisp fast, not so hot it boils the batter.
2 Tbsp Gluten Free baking mix like Bob’s or a little mix of brown rice flour, tapioca flour and millet flour.
2 Tbsp of buckwheat flour (buckwheat is traditional in savory crepes but I just love how healthy it is!)
1 large farm-fresh egg or two small eggs from your own little chickens 🙂
1.5 cups sugar-free soy milk or soy creamer
1/4 tsp vanilla, or more if you love vanilla
Pinch of cinnamon
1/4 tsp salt
A thin pan-greasing of Earth Balance, olive oil or butter if you can eat it.
Contrary to most baking, you will whisk the milk into the egg and then slowly add the flour mix and other dry ingredients. When all ingredients are combined and the batter looks thin (not like pancakes, if you see pancake batter, simply add more milk).
Use one large pan and one large ladle. Get the pan nice and medium-hot and coated with your Earth Balance or other before you ladle in the batter. If the batter sizzles loudly and has half-centimeter sized bubbles when it hits the pan, the pan is too hot! Swirl the pan around immediately until the batter is a full circle. Check with a metal spatula for crispiness on the underside and dryness on top and then flip with spatula or with your elbow prowess!
Cook for just two minutes on the second side making sure not to turn down the heat. Serve with maple syrup.
This recipe can be done with help milk, though it will not crisp quite as well. Do not use any coconut oil or nut milks for this recipe as it will simply turn to un-crispy glop.
Leave out the cinnamon and vanilla for a savory crepe recipe.
Anyone have an egg-free crepe recipe? I have not perfected that yet.