Gluten Free Crepes and Inclusion is Possible!

Hi everyone! I have been noticing how many people have sensitivities to certain food groups these days. It might seem overwhelming to accommodate all of our guests this holiday season who need to steer clear of nuts or gluten, for example. We want everyone to feel welcome and included but we may not know how. We may end up resorting to ordering expensive prepared foods so as not to make any one feel left out.

Well, order in no more! My friend Wendy showed me how to make an incredibly delicious and easy gluten free crepe that rivals any you would get in gay Paris. These were so light and fluffy and simple to prepare. This recipe for the actual crepe part is from Gluten Free for dummies…

but she adds her own special touch by caramelizing apples to fill the crepes. She peels and chops apples and sautees them in butter. Yum.

You can also fill them with nutella or savory fillings like potatoes and spices if you want to make them Indian. This means you can serve these for breakfast , lunch or dinner. The world is your crepe-y oyster. Enjoy!

Gluten Free Crepes:
Yield: 8 crepes
2 eggs
1 1/4 cups whole milk or half-and-half
2 tablespoons granulated sugar
1/2 cup gluten-free flour mixture (you can get this at many Supermarkets now or order it on line)
1 tablespoon melted butter
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
Dash salt
3 tablespoons stick butter
Preheat the broiler.
In a medium bowl, whisk together the eggs and milk (or half-and-half).
Add the sugar and whisk to blend it in.
Stir in the flour mixture until the batter is smooth.
Add the melted butter, vanilla, almond flavoring, and salt, stirring with a whisk just until blended.
The batter should be the consistency of thin cream. If it’s too thick, slowly add more milk as needed.

Wrap the handle of an 8-inch nonstick skillet with heavy-duty foil (or use a stove to oven safe skillet). Heat the skillet over medium-low heat on the stove.

Holding the stick of butter with a paper towel, rub the butter over the entire surface of the skillet (do not overgrease the pan).

Remove the pan from the stove and pour in about 3 tablespoons of batter (a gravy ladle usually works perfectly for this).
Tilt the pan quickly so the batter is evenly distributed.

Return the pan to the stovetop and cook the batter for about 1 minute. Lift the edge of the crepe with a rubber spatula to see when the underside is just beginning to brown.

Place the pan under the broiler for 40 seconds, or until the top of the crepe is just beginning to brown. (Wendy eliminates this part under the broiler completely and just lets it cook on the one side since they are so thin and cook through which makes it easier and saves time)

Remove the crepe from the pan to wax paper and repeat the process from Step 8 with the remaining batter. It may be necessary to re-butter the pan after the first four crepes.

Fill the crepes with your filling, fold over one side and fold over again if the crepe is big enough.

P.S. You can top with fruit and whipped cream or even non dairy tru-whip non-dairy topping that has no hfcs or hydrogenated oil. Enjoy!


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