Gluten Free Crepes

Weekend brunch is all about pure indulgence and just spending time with friends and family. I never have any time or energy in me to worry about making my food utterly healthy over the weekend. We all work hard over the week, so I think one cheat meal is sufficient!

I have an undeniable love for crepes. I always thought it would be impossible to make thin and crispy crepes out of gluten free flour. Well, impossible is nothing. I have succeeded in making the most delicious and identical version of a beautiful french crepe.

This recipe is good to make it a savoury or sweet dish, so it goes well with anything on the side. I decided to use some fresh fruit and lemon whipped cream. As whipped cream is quite heavy, adding some fresh lemon zest, or any citrus zest, really takes it up a notch and cuts out that richness. I hope you will try this recipe and let me know how it goes. Although I have used gluten free flour, you can easily substitute it for normal all purpose flour.

INGREDIENTS
2 eggs
1 and 1/4 cup of milk (2% is good)
1/4 tsp of cinnamon powder
3/4 cup of gluten free all purpose flour
1/4 cup almond flour (can be substitute for all purpose flour)
1/2 tsp of vanilla bean paste
2 tbsp butter (or substitute with 1 tbsp butter and 1 tbsp sunflower or vegetable oil)
2/3 cup of whipping cream
1/3 cup of icing sugar
Zest of 1 lemon (or any other citrus)

STEPS
In a bowl whisk eggs, milk, cinnamon, vanilla and butter. Then using a sift, sift in the flour and almond meal flour and whisk till no lumps are left.


Now I wasn’t going to go out of my way to buy a crepe pan, although it would be easier! So I decided to use a medium sized non-stick pan, brushed a little bit of oil and just got started. If your batter seems too thick, add a little more milk to get it to proper thin and silky consistency.

Heat your pan to low heat, brush a little bit of oil (or spray oil) and pour in 1/4 cup of mixture. You want to immediately pick up the pan and start swirling it all over. The idea is to make the crepes thin, not perfect circles. If your pan is too hot, you will notice your batter won’t spread easily and will easily stick to the pan. In that case, turn your heat even lower and give it another go.

Now let the crepe sit on the low heat for about 4 minutes, to let it cook thoroughly on one side. Then flip it over and cook around 3-4 minutes. The crepe should turn out to be a slightly pale yellow color. Once completed, set aside, let the pan cool down a little and then repeat steps.

As mentioned earlier, for this recipe I used a very light and refreshing cream to have with my crepe. In a mixing bowl, add in whipped cream, icing sugar and lemon zest.

Set the mixer to a medium low setting and whip till stiff peaks form. Be very careful when whipping your cream and keep an eye on it to make sure it doesn’t split.


Once ready, place a generous dollop of cream on the crepe, add some fresh berries and serve!

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