Saturday, February 22, 2014
Saturday breakfast was suddenly interrupted.
There we were, lazily rolling crêpes with maple syrup, and then maybe with bakeapple syrup or Saskatoon berry syrup. We were piling warm raspberries and blueberries on top. We were cutting the bacon and sailing it through the extra syrup.
And then –
I really try not to let taking photos get in the way of good, hot meals, but I was just struck by the fact that I hadn't shared my gluten-free crêpe recipe with you yet.
And that needed to be rectified before they were all eaten.
It was almost like a commercial break.
I think I had the photos done in about 30 seconds, and we were back to the rolling and syrup pouring.
I'd like to thank my dad for the original recipe, which had wheat flour. Dad would make these crêpes Sundays for lunch out of the cookbooks that contained all his breakfast specialities, like waffles and pancakes and a deep Swedish pancake.
These crêpes are lovely weekend morning food, because they're quick and roll up perfectly with just about any syrup you can think of.
Now: back to breakfast.
one year ago: korean food in jasper
two years ago: eating out in vancouver, vancouver island and edmonton
three years ago: turnip puff to the rescue!
four years ago: olympic nanaimo bars
makes about 15 9-inch crêpes
35 g. chickpea and garbanzo bean flour
15 g. sorghum flour
35 g. brown rice flour
35 g. tapioca starch
35 g. potato starch
1 1/3 c. milk
2 tbsp. oil
1/2 tsp. salt
1 tsp. vanilla
butter to cook the crêpes
Heat a cast iron skillet or your crêpe maker to medium or 375 degrees Fahrenheit.
Whisk the flours and starches together. Set aside.
In another bowl, beat the eggs, milk and oil together. Add the flour slowly and blend well. Whisk in the salt and vanilla.
Melt a pat of butter and spread it around your pan. Ladle in enough batter that you can tip the pan and swirl it to cover (that's about 1/4 cup for my 9-inch skillet). After a minute or two, the crêpe should look cohesive and slightly drier. Wiggle your flipper under and edge and turn it over. Let it cook another 30 seconds to one minute, and remove to a plate to keep warm.
Repeat with the butter and make your next crêpe. And so on until you're out of batter. Serve.
*If you'd like to make this recipe with regular wheat flour, just substitute 1 cup (140 g.) wheat flour for the gluten-free flours.