This post could also be entitled “I’d rather be eating Popsicles than standing over a hot stove”. It’s 90+ degrees here in the good ol’ central valley of California and I get a wild hare to make gluten-free crepes. Go figure. I did compromise and promise myself to cook the filling tomorrow as the sweat on my brow was telling me enough is enough.
Despite my heat-laden woes, I ended up with some pretty good savory crepes. These aren’t going to for breakfast, but rather for dinner tomorrow, stuffed with sauteed greens, shallots and maybe sweet potato-we’ll see how much face time I want to have with the hot stove when tomorrow’s weather hits.
In the meantime I highly recommend this recipe. When cooking these crepes you want to start by turning the burner on med-high to heat up the pan, and then turn down to medium for cooking. Don’t coat the pan with oil between every crepe, maybe every 3 or so. Also, flip them when the edges are turning up and there are little bubbles forming on top, but if you want too long you get sort of a crunchy crepe. If you don’t want enough time you get a broken crepe (I had a lot of these tonight because I was impatient!). Personally I like them a little crispy (golden brown and they crack when rolled) but they don’t fold up well. It’s up to you.
1 cup gluten-free flour (I used a rice flour)
1 cup almond milk
3 tbsp extra virgin oilve oil (I used a Spanish oil with a robust flavor – yum!)
1/2 cup water
2 tsp vegetable seasoning (it’s an organic blend from Costco, but you can mix up any you like)
pinch of salt
Put all ingredients in the blender and blend for about 30 seconds. Scrape down the sides and blend again. Let the batter set for as long as overnight but at least 30 minutes. I set mine in the fridge overnight.
You’ll have enough batter for about 10 8-9″ crepes. I make mine a little thicker (maybe about 1/8th inch?) than most, so if you spread the batter thin you’ll get more crepes. Fill them with whatever you like – sauteed veggies, a yogurt sauce, beans…sky is the limit!
PS: If you want to make these with me, come to the pancake cooking class at the Davis Food Coop on Wed, July 13th. Hand’s on experience with crepes, pancakes and fun ways to top ’em!
OMG that looks SO yummy! I’m so happy to see a gluten-free crepe! Thanks Rebecca! 🙂
Alice, thanks and they are really good! We’ve been noshing on them for a couple of days now 😉
You could also use butter instead of oil and ditch the herbs for a breakfast/fruit crepe.