CRÊPES

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A recipe for soft, delicious gluten-free crepes, which can be layered with any sauce or flavoring.

Ingredients:  

  • 3 large eggs
  • ½ c half and half 
  • ½ c fat-free milk  I used ¾ c fat-free milk and ¼ c heavy cream – use coffee creamer instead of cream for sweet crêpes or 1 c whole milk
  • 1 tsp gluten-free vanilla extract 
  • ¾ c  cornstarch, I use Argo labeled gluten-free, Non-GMO and aluminum-free. You can add a little more cornstarch for a stronger crêpe.
  • Salt
  • 1 tbsp sugar for sweetness

Directions

  1. Put milk and eggs in a bowl, then add rest of ingredients and whisk with an electric hand mixer, immersion blender or put in a blender and run until smooth. If you put cornstarch in bowl first, it tends to be more difficult to blend. 
  2. I use a Caphalon crêpe pan that is 8” across the base. Most skillets etc are sold quoting measurement across the top edge not the cooking base, which can make quite a difference to size and quantity of crêpes based on that measurement. Heat pan on medium high heat until you can drip a few drops of water on pan and they ‘dance’ across the surface. Smear with a tiny bit of butter on paper towel. Pour in 2 tbsp batter into the center of the pan and tilt and swirl the batter to cover the base. Try not to get batter up the sides because it makes for less attractive crêpe, plus if you have bolts on the inside of the pan, batter will cook around bolts. Also batter around sides, cooks into a very crisp edge. But once stacked all the crêpes go soft. It does take practice to make visually perfect crêpe, first one is known as cooks perk in England, but they all taste good.
  3. Cook until the top is drying and the edges are turning a golden brown.  About 20 seconds. I use a very thin plastic spatula to lift side of crêpe to see color and if cooked, the spatula loosens all the edges, making it easier to flip crêpe.  I flip it with my fingers, you can also use the spatula. Cook for a further 10 seconds. First side of crêpe should look an even golden brown, second side will look ‘freckly’.  If you overcook, it becomes very dry and crisp and difficult to roll or fold.
  4. Invert crêpe onto a large plate and repeat with rest of batter. Depending on filling you will use, you can fill crêpes as they are made. Sometimes it is easier to fill them all at one time so you divide filling evenly amongst crêpes. Stir batter with each crêpe as cornstarch will sink to bottom.

For the Fall, after you’ve gone apple picking with the kids, cook some cored and chopped Gala, Fuji, Braeburn or similar apples in butter, add some maple syrup or sugar, apple cider and serve as a sauce over the crêpes.

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