June 19, 2011

Gluten Free Sweet and Savory Crepes

Happy Father's Day to all the wonderful Dads out there! What a better way to celebrate a father than making him a special breakfast. The girls and I got up quite early this morning to surprise their Dad with one of his favorite things-crepes! He has enjoyed them at numerous restaurants and especially when we are on vacation at a resort but we have never attempted to make them at home. And of course we had to make them gluten free so we could all enjoy them. Making these crepes has been one of those items on my mental list of gluten free challenges I have wanted go try this year. Well these crepes were delightful so I can check them off my list and I am sure they will become a family standard as they can be very versatile.

I did not use any special crepe pan, a small 8 inch pan worked pefectly. Making these crepes was so much easier than I expected, so do not be afraid! The only advice I have is to set your oven to keep warm and o put each crepe onto a baking sheet as you make them so they are all still warm when it comes to filling them.

We made two different crepes, one savory and one sweet. Both were equally scrumptious and the savory one would be great for a light breakfast, lunch or dinner. Get creative with your fillings and as always, hope you enjoy!

Gluten Free Crepes

Base Crepe Mix
3 large eggs beaten
1 1/4 cup milk
2 tbsp olive oil
1 tsp gluten free baking powder
3/4 cup all purpose gluten free flour (or 1/2 cup brown rice flour and 1/4 cup tapioca starch)
1/4 cup sorghum flour

Savory Mix
1/4 tsp salt (optional, we did not add salt)
1/4 tsp pepper
Olive oil to cook crepes
1/2 cup ham, cubed small
1/2 cup peppers, diced small
1/2 cup smoked gouda cheese
Other suggestions for filling: artichokes, chicken, potatoes, onions, zucchini, mushrooms, assorted cheeses, etc

Sweet Mix
1 tbsp cocoa powder (optional)
1 tsp agave nectar or sugar
1 tsp vanilla extract
Olive oil to cook crepes
1/4 cup chocolate chips
1 banana, cut into slices
1 cup fresh or frozen raspberries
2 tsp agave nectar or sugar
Gluten Free Icing Sugar for garnish
Other suggestions for filling: chocolate sauce, strawberries, mangos, yogurt, whipped creme, peaches, etc.


Base Crepe Mix
1. Combine all ingredients for base mix and mix with an electric mixer.

For Savory Crepes
1.  Add olive oil to pan, saute ham and peppers.  Set on very low and set aside until you are ready to fill crepes.
2. Add salt and pepper to base crepe mix and use electric mixer to combine.
3. Add olive oil to pan and heat on medium. 
4. Turn heat down to medium-low and add a 1/4 cup of batter to pan and swirl until bottom of pan is coated with batter. Cook for 1-2 minutes and then use a thin spatula to lift up the edges of the crepe and flip it.  Cook second side for 1-2 minutes. Sprinkle with cheese if using it as a filling and cook for an additional 1 minute. 
5. Remove crepe from heat and add a bit of the ham and pepper mixture to crepe.
6. Fold crepe by either rolling it, folding it like a burito or like a fan with both folds coming to a point in one corner (see picture for fold details).
7. If you are making numerous crepes, place folded crepe on baking sheet in oven and keep it warm until all crepes are ready to be serve. 


For Sweet Crepes
1.  Puree raspberries and agave nectar in a blender to make raspberry sauce for topping the crepe. Set aside. (If using frozen raspberries, defrost in microwave prior to making puree)
2. Add cocoa powder, vanilla and agave nectar to base crepe mixture and use electric mixer to mix batter.
3. Add olive oil to pan and heat on medium.
4. Turn heat down to medium-low and add a 1/4 cup of batter to pan and swirl until bottom of pan is coated with batter. Cook for 1-2 minutes and then use a thin spatula to lift up the edges of the crepe and flip it.  Cook second side for 1-2 minutes.  If using chocolate chips, add them to centre of crepe and top with bananas.
5. Remove crepe from pan and place in warm oven on baking sheet until they are ready to be rolled.
6. Roll crepe as shown in picture.
7. Top with raspberry sauce and sprinkle with gluten free icing sugar. Enjoy!

2 comments:

  1. Once again looks yummy!

    ReplyDelete
  2. Thanks for posting these savory crepes! I use this recipe, which has crepe making tips and how to get the best electric crepe maker. It helps! :)

    ReplyDelete

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