Crepes...Yes Crepes! Gluten Free, Egg Free, and Dairy Free
Posted Nov 17 2008 11:50pm
Crepes are basically made from wheat flour, lots of eggs, milk, and butter, so obviously an exact replica is out of the question. Sometimes I have a hard time knowing just how good a recipe is because my only willing taste testers are myself (a little biased seeing as I am the chef) and my 6 yr old who has never had anything standard to compare it to. I made 4 different versions of this recipe before I came up with one I am happy with, but I still am not positive it couldn't be better. If anyone tries this recipe please give me some feedback. Constructive criticism is always welcome and appreciated. I am putting the recipe for the crepes themselves first, then a few filling ideas. Because these don't have any sugar in them they are great for both sweet and savory fillings. If you have never made crepes before the swirling motion may take a little practice. I hope you enjoy them! :)
CREPES: 3 Eggs worth of prepared egg replacer 3/4c Soy milk (or rice milk for soy free) 3/4c Water 3T Melted Margarine (or Spectrum Shortening for soy free) 1/3c Rice flour 1/8c Sweet rice flour 1/8c Potato starch 1/8c Tapioca flour (starch) 1/2t Salt
Preheat an 8” omelet pan to medium-high. Here are the keys to success: 1. Use a heavy duty Teflon coated pan, brand spankin’ new if possible. 2. Keep an oiled paper towel next to you and give the pan a wipe with it after the removal of each crepe, re-oiling the paper towel as needed. 3. Make sure the pan is fully preheated or the first crepe won’t brown… then again there is the old saying “the first crepe is for the dog”, which pretty much means your first crepe is just for practice.
Put all ingredients into a blender and blend for 1 minute. Scrape down the sides and blend for 1 more minute.
Pour 1/4 cup of batter into the pan, then lift the pan off of the heat and swirl it until the bottom is covered and the batter has stopped flowing. Set the pan back on the heat and cook for about 2 minutes, until the edges are all curled up away from the pan and the bottom has browned a bit. Gently flip the crepe over and brown the other side for about 2 minutes. Remove from pan and lay on a piece of plastic wrap. Continue layering crepes with plastic wrap as you remove them, this will make them more pliable and keep them from sticking to each other.
Since I was a little girl it has been a tradition in our family to have fruit filled crepes for breakfast on the morning after a birthday sleepover party. I don't have recipes per say, but these are our 2 favorite fillings.
1. Strawberries: 1 pint of chopped fresh strawberries with a few spoonfulls of sugar and a few spoonfulls of water mixed until sugar is dissolved and a syrup is formed. If you prefer an easier version just buy the frozen presweetened strawberries, my girls actually prefer them.
2. Apples: chop up a few apples and put them in a pot with just enough water to cover. Add a little sugar and a dash of cinnamon. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the water is gone and apples are tender.
Put a line of filling down the center of each crepe and roll it up. Top with whipped soy cream ( Soyatoo ) if desired.
Here is the recipe for the filling used in the picture above, but really you can fill them with just about ANYTHING you like.
2T Sweet rice flour
1c Chicken broth
1/2c Chopped cooked chicken
1/2c Chopped cooked broccoli
Melt margarine over medium heat, add sweet rice flour, cook while stirring for 3 minutes (it will look grainy-it's ok). Add a little of the broth at a time, whisking thoroughly with each addition, until all broth is added and the sauce is smooth and creamy. Stir in chicken and broccoli. Cook until heated through. Put a line of filling in the center of each crepe and roll it up. Top with a little of the cream sauce if desired.
Well, there you have it, an extremely long post for Emily's gluten free, egg free, dairy free, *soy free crepes. I hope the length of this post won't scare everyone out of trying them. It's really pretty simple for a special occasion food. Again I ask that if you do try these please let me know what you think of them. Thank you for sharing with me in our family's special tradition. Enjoy! :)
*My versions of this recipes contain soy, but it is all easily replaceable. Soy milk=rice milk/chicken broth, margarine=Spectrum shortening, omit Soyatoo whipped cream, and make sure all of your ingredients (ie chicken broth, or any fillings you are choosing to use) are soy free.