Thursday, February 25, 2016

Gluten-Free Crepes

  • 1/3 cup (5½ ounces) of euforia Gluten Free Flour Blend (without xanthan gum)
  • ¼ tsp Salt
  • 3 tbsp Sugar
  • 2 Eggs, large
  • 1 ½ cups Whole Milk
  • 2 Tbs Butter, very soft
  • In a medium bowl, whisk flour/sugar/salt.  In a separate bowl, combine milk/butter/eggs
  • Add wet ingredients to dry, mix until batter is smooth
  • Heat small amount of oil in a crêpe pan (test pan temperature by using a tbsp of batter - when it's the preferred brownness, the pan is the proper temp.  This can take about 5 minutes or more)
  • Pour ¼ cup of batter into the pan, tilt to spread the batter into a thin layer.  Cook for 20-25 seconds until the edges start to brown 
  • Flip to cook the other side, then place on a paper towel to remove any excess oil
  • Fill in a line with preferred filling (such as a berry compote), roll and top with yogurt or whipped cream

Note:  This recipe has been tested with and without xanthan gum with slight differences.  The crêpe with xanthan gum was slightly more firm and slightly tougher.  The differences were subtle but noticeable.