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Monday, June 11, 2012

Gluten Free Crepes ~ Savory and Sweet

I love Crepes, who doesn't? As Children we would often eat them for lunch or dinner. Mostly the sweet variety. Spending summers at my Grandma's in Austria, we had the all the time, because they were easy to make and she would let us eat them with our fingers.... Ah she was so quick making them too.....

In and out of the pan, filled and in our hands in 3 minutes flat.... and the leftover ones, were kept plain, cooled down, cut in thin strips and then added to a broth the next day or so...... Delicious. "Palatschinken" is what we call them in Austria!

Here's what you need for the gluten-free version:

1 1/4 cup rice flour (I use Mochiko Sweet Rice Flour from Koda Farms)
1 cup milk
2 eggs
1 1/2 tbsp melted butter (or you could probably use coconut oil too)

Put all above ingredients in a blender and blend well, or you can do this in a mixer too, then let the batter sit in the fridge for about 30 minutes. It thickens a bit!

For the savory filling I used:

1 large leek, cut in rings
8 oz chopped mushrooms
2 shallots minced (you can use chopped onion)
3 cloves garlic minced
dash of gluten free soy sauce (try Kikkoman)
salt & pepper
red pepper flakes

 In a lightly oiled pan, sautee the minced shallot and garlic, add the mushrooms and the leek, and sautee until the mushrooms are cooked, if it gets to dry add a little white wine or broth. Season with salt & pepper and a dash of soy sauce, add the red pepper flakes if you like it spicier, turn down the heat as far as you can to just keep the filling warm.

Make your crepes. Its best to use a flat crepe pan, as its easier to flip your crepes, but you can use any nonstick pan you have. Heat the pan with just a little bit of oil and pour in a little bit of batter, swirl it around so you have a very thin layer of batter. Let cook until the crepe batter has no more "liquid" spots and the edges look golden brown, then flip over and let cook on the flipside.. once cooked transfer onto a warm plate.... do so with all of the batter.

Once you are done, fill the crepes with the prepare filling, transfer on dinner plates, garnish and serve.

For dessert I filled mine with Nutella and Raspberries! Yummy!

You can fill these with anything you like, all veggies, meat, chicken, tofu or any kind of preserves, applesauce, fruit, whatever.... the variations are as limitless as your imagination.

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