Friday, August 10, 2007

GF Crepes


I have a long list of things I want to learn to make this year and crepes is listed among many others items. Book of Yum made some beautiful crepes this week and inspired me to dust off my mom's regular recipe and try it out GF style.

Gluten-Free Crepes

1 cup rice flour
1 tsp sugar
1/4 tsp salt
2 eggs
1 cup milk
1 Tbls butter, melted

Combined sifted flour, sugar, and salt. Add eggs one at a time, beating well after each addition. Add enough milk to make a thin batter (I used the whole cup). Beat until smooth. Stir in melted butter. Pour some batter into a lightly greased skillet and flip once top begins to bubble. Fill with fruit and whippped cream/ heated chocolate or spread with jam and roll up. No matter how you fill it, be sure to sprinkle top with powdered sugar.

15 comments:

Kristy said...

You make me want to come back to your house!

michelle said...

I tried making crepes years ago when we started this adventure but they were no good, fell apart. I can hardly wait to try yours they look like real crepes! I am going to post a brownie cupcake tomorrow.

julie said...

Lord have mercy I hope I can get this recipe to work, I used to LOVE crepes. We have this crepe house in town, and it kills me to sit there watching everyone eat them!

Kim Stagliano said...

Ha! December 2008 and this post is still useful! I got the urge to make GFCF crepes for my kids. I'll substitute DariFree for milk et voila! Chocolate filled crepes for dessert! Thanks.

Kim, autism mom

Jeremiah said...

I tried these today for my mom. They tasted great, but I have some suggestions. First, I'd beat the eggs into 3/4c milk, then add that all at once to the dry ingredients, ten add more milk to adjust the consistency. The batter was quite lumpy after I followed the directions, the eggs-dough mixture was very hard to break up, I had to use an electric whisk to get it smoothed out.

The batter was also extremely hard to work with while cooking. I must be spoiled; the gluten in wheat really makes things easier! My mom suggested a pinch of xanthanm gum, which apparently adds the gluiness that gulten would ordinarily provide.

Lastly, I'm not sure rice flour is the ideal flour to use for this. It's quite grainy, and the flour in crepes is basically there to thicken the egg/milk mixture. Perhaps add some tapioca? potato?

Wen making these, I had to make them much thicker than wheat crepes due to the graininess and lack of stickiness. The above changes might let you get them down to super-thinness.

Lastly, proper crepe restaurants (which are rare outside of France, I gather, server savory fillings in buckwheat crepes. Buckwheat is also gluten-free, and delicious. Typically you omit the sugar and replace half the wheat flour with buckwheat flour. You do need to make them a little thicker, because buckwheat flour is grainy. For GF, I'd definitely use something other than rice flour for the non-buckwheat component.

Anyway, despite being hard to work with, these were almost as good a wheat crepes; a little thinner and they'd be indistinguishable! Thanks very much for the recipe, my mom as thrilled to have crepes!

Katie said...

I tried this recipe today and it was great. I used the suggestion posted by Jeremiah to combine the eggs and the milk before adding to the dry ingredients, and a pinch of xanthan gum to the dry ingredients, and that worked fine. However, I did not find the batter to be thin enough with only 1 cup milk. I added a lot more to get the crepe consistency I'm used to---about 1/2 cup more or so. The batter should be able to spread around the pan when you pick it up and move it around a bit, and should make a nice thin crepe. I added swiss cheese, a slice of ham and some apples that were cooked with butter and cinnamon. They were great. Next time I will try the mixture with part buckwheat flour to make gallettes.

Katie said...

What I mean is that I FILLED them with the apples ham & swiss.

Janice said...

I just made these...we used 1/4 cup buckwheat, 1/4 cup sweet rice flour, 1/4 cup potato starch and 1/4 cup tapioca flour/starch (mostly I just wandered around my little containers of flour and added some :) ). We also added a sprinkling of xanthan gum. We didn't need extra milk, and they came out perfectly! Oh, we also sifted the flour through a flour sifter...it seems like that helps :) I am so excited to have a crepe recipe that works well!

funkyfivemama said...

I made this today, but used Bobs red mill GF all purpose flour mix, and added 1/2 tsp. xantham gum. I also had to add more milk. They turned out perfect!!

For my filling, I used a mixture of cream cheese, cottage cheese, sugar, and banana slices. I topped the whole thing with powdered sugar. Wonderful. :)

jacki said...

I made these this morning. I omitted the sugar (I prefer savory crepes) and used 1 TBSP olive oil instead of butter.

I combined the wet ingredients and whisked them together, then whisked in the dry ingredients a little bit at a time. The consistency was perfect. They came out light, fluffy, and not the least bit grainy in texture. Delicious with an egg/sausage/raw cheese filling. Great recipe!

Simply Cindy said...

THANK YOU!!!!! My 10 year old daughter has the pickiest pallet so finding something she likes and is GF is a treasure! She misses the foods she was able to eat before and finding foods to replace are not always easy... who am I kidding, it is a huge challenge! This was a hit and several other items from your site have been as well.... I look forward to more...

Tonia said...

I made this recipe today and it was really delicious. I used Jeremiah's tip and combined the eggs milk and butter before pouring them into the flour mixture. I also used a store-bought gluten-free flour mix (by Orgran- Australia). The mixture was really smooth and not gritty using this mix. Crepes came out nice and thin - Yummo!

Jill said...

its been about 4 months now that i found out i had celiac disease. As a french major i was told that it was National Crepe day in France. I found a Gluten free recipe and made them but they were very flimsy and were falling apart! so i decided to give your recipe a try today and they were wonderful.. it brings me back to my Study abroad in paris last year!! yum..

Go2girl.etsy.com said...

Just wanted to thank you for the recipe! Turned out great. I did follow advice and mix eggs and milk first and had to add a bit extra milk. I also added a dash of pumpkin pie spice and vanilla. Filled with plain yogurt, blueberries and honey-YUM!

nahidworld said...

Thank you for share this crêpe recipe .i like this food very.