Monday, July 27, 2009

Gluten Free Crepes (still contain eggs & dairy)

I think you can take away the dairy & wheat from Crepes and still come up with something decent...but it seems best if you don't omit the eggs. If you have an egg sensitivity, you might still be able to have yolks, try it without the whites and let me know!

1 c. sorghum flour
1/2 c. buckwheat flour
1/2 t. baking powder
1/2 t. salt
1/2 t. xanthan gum (holds the crepe together since it's gluten free)
2 c. milk (or rice/almond/soy milk)
1 T. honey
2 T. melted butter (or ghee where the proteins are removed, or olive oil)
1/2 t. vanilla
2 large eggs

Mix the flours, baking powder, salt, and xanthan gum in a large bowl. Whisk the milk, honey, melted butter, vanilla and eggs together separately, then whisk them into the dry ingredients. You really should use a well-seasoned crepe pan. Heat the pan on medium-high and melt a little butter in it. When the butter has foamed (but before it burns), add about 1/4-1/3 c. batter, and swirl it around in the pan. When the crepe starts looking "dry" on top, but still a little wet, flip it with a large half-moon shaped spatula. Cook the other side about 30 seconds - 1 minute, then place on a plate, fill with strawberries & bananas, or jam or anything you like.

You can freeze these between wax paper too.

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