breakfast, breakfast, savory, snacks, sweet
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Classic Crêpes (Gluten Free)

 At the end of August I had the treat of being whisked off to fabulous European lands, including the epicenter of all that is delicious in this world – Paris.  I love French food. I ate more meat and cheese in about two days than anyone should consume on an annual basis and it was incredible.  I was never left pining for something delicious while I was there, but it was a bit tragic that I couldn’t enjoy some of the most iconic staples of the cuisine… like crepes. Crêperies are everywhere. Everyyyyywhere. They’re the Parisian equivalent of NYC falafel carts.

I read around the internet and it seems like crêpes are pretty basic. I’m not sure why I hadn’t attempted them before, but they came out brilliantly on the first shot (a rarity in the kitchen – you should have seen the breadstick debacle of Friday night).

I kept it basic – Flour, Eggs, Salt, Butter and Milk – proportions of which were all borrowed and adjusted from reading about 100 near-identical gluten-filled crêpe recipes on the interweb.

  • ½ Cup Butter, melted
  • ½ tsp Salt
  • 1 Cup Milk
  • 2 Eggs
  • 1 -1 ½ cups Gluten Free Flour

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Place your butter in a microwave safe bowl and nuke it until it’s melted.  You could also melt it on the stove top, but that takes way too long in the morning when I’m starving.

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Add your salt.

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Milk…

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And Eggs. In that order.

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And whisk it up.

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Does the order matter? I don’t really know. But it worked – why tempt fate? The butter is pretty hot and I imagine if you didn’t cool it down with the milk, you could end up with scrambled eggs in what is supposed to be a smooth batter. Egg chunks would be gross. Don’t do that.

Slowly whisk in your flour a little at a time.

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Pay attention to the consistency – you want it to resemble very thin, smooth pancake batter.

Heat a griddle on medium high heat and spray with nonstick cooking spray to be sure flipping them won’t be a fight. Pour 1/4-1/2 cup of batter on to the hot griddle.

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And smooth out into a round, thin crêpe.

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I know, that’s not even kind of a circle. I’m still working on my technique. Give me a break.

It looks like if I gave it a face it could look a little like Wilson.

After about 60-90 seconds (these things cook quick!) very carefully flip your crêpe to cook the other side.

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How you decide to enjoy it from here is up to you.  I wanted a robust breakfast, so I loaded up mine like a breakfast burrito – scrambled eggs, bacon, cheese, the works!

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It all wraps up quite nicely.

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And, of course… dessert. Nutella and Raspberry Compote.

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I’ll level with you friends – I definitely had the Nutella and raspberry one first. Life’s too short. What if I was too full after bacon, egg and cheese? It wasn’t a risk I was going to take.

What will you fill yours with?

This entry was posted in: breakfast, breakfast, savory, snacks, sweet

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Hi, I'm The Ginger! Or Whitney, whichever you prefer. I'm in finance to pay the rent, but someday I'm hoping to find a way to make it through life as a self-taught chef, sundress designer and helicopter dog mom. I love to cook but don't do it enough. I hate to run but keep signing up for races. I'm a foodie with a shameful obsession with McDonald's. My sewing machine and piano are collecting too much dust. I'm trying to fix it one day at a time. Come on in, let's hang out.

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