As most of us know, there can be many challenges in cooking gluten-free.  Gluten-free flour mixes sometimes fail to perform to the level of wheat flour in certain recipes or types of foods, like bread.  Having said that, I also want to be on the record in stating that there are thousands of recipes that can be prepared with gluten-free flour mixes that will turn out perfect!  And that brings us to the topic of this article, crepes.  I must admit that years ago when I first attempted a gluten-free crepe, my expectations weren’t very high.  The very nature of a crepe, delicate and light, somehow seemed like an impossible task for gluten-free flour.

Swiss Chard Stuffed Crepes with Roasted Red Pepper Sauce

My very first attempt resulted in perfect, delicate and light crepes.  I know that different gluten-free flours will produce different results, but crepes seem to be very ‘gluten-free flour friendly’ regardless of the brand you use.  I use the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour for two reasons; 

1.  It works as a straight substitution for wheat flour in everything I cook. 

2.  It’s convenient.  I do not want to be bothered with mixing flour formulas.

Crepes are also deliciously easy to make.  Simply mix the batter together then pour it into a hot crepe pan or small skillet until bubbles form on top and the edges begin to brown.  Flip and cook for 1 or 2 more minutes and it’s done.  The key to great crepes is to keep the batter thin.  Gluten-free crepe batter will thicken as it rests.  If the batter gets too thick, simply add enough milk to thin to desired consistency.

Walnut-Raisin Crepes w/Whipped-Cream-Chocolate Sauce

Crepes usually bring to mind a special breakfast as in strawberry or other fruit stuffed crepes, but they are also wonderful stuffed with savory ingredients and served as an entrée or even an appetizer as in ‘Swiss Chard Stuffed Crepes with Roasted Red Pepper Sauce’.  They can even be served as a very elegant and sophisticated dessert, as in our ‘Walnut-Raisin Crepes w/Whipped-Cream-Chocolate Sauce’.

Below is our recipe for Crepes.  If you choose to make a savory crepe, use the same recipe but omit the sugar.

Crepes

Makes 12 crepes

• 1/2 cup gf flour
• 1/2 cup milk
• 1/4 cup lukewarm water
• 2 large eggs
• 2 Tablespoons unsalted butter, melted
• 2 Tablespoons unsalted butter
• 1-1/2 Tablespoons sugar
• Pinch of salt

Directions

Combine the gf flour, milk, lukewarm water, eggs, 2 Tablespoons melted butter, sugar and salt in a food processor until smooth. Pour the batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.

Place a non-stick or seasoned crépe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting it off the heat and tilting the pan so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crépe over, using your fingers or a spatula, and cook until the second side is lightly browned. Remove the crépe to a piece of wax paper. Continue to cook the rest of the crépes, buttering the pan and stirring the batter before starting each one. 

Blackberry Crepes w/Cream Cheese

Now that you’ve got the crepe, here’s a list of fabulous crepe recipes perfect for breakfast, dinner or dessert:

Blackberry Crepes w/Cream Cheese

Strawberry Crepes

Mushroom Stuffed Crepes

Swiss Chard Stuffed Crepes with Roasted Red Pepper Sauce

Smoked Salmon & Cream Cheese Crepes

Walnut-Raisin Crepes w/Whipped Cream-Chocolate Sauce

That sounds so good, I think I’ll have cauliflower and cheese stuffed crepes for dinner!

- Chef Yvonne

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