Crêpes

IMG_4734Ever since I can remember, crêpes have been a favourite food of mine.  As kids, my friends and I used to make them almost on a weekly basis, following a recipe that someone’s dad had used before that.  They were usually filled and topped with a delicious mixture of butter and maple syrup, accompanied by a gigantic fruit salad and served after hours cooking in the kitchen.  We used to get up at the crack of dawn to start them so that they would be ready for everyone to eat for breakfast!  It was a great tradition, and although they don’t get made nearly enough in my kitchen, when I was visiting friends I had passed the recipe on to, it was a must.  These crêpes were not only certified as “I can’t believe they’re gluten free” but were also light, thin, and most importantly, stayed together when rolled!

 

IngredientsIMG_4726
1 cup flour (see my post Flour Mixes)
3 tbsp xylitol
6 tbsp ground flax
a pinch of salt
3 tbsp butter, melted
1/2 cup warm water
1/2 cup almond milk, or any other milk
3 eggs

 

 

Directions

1. Mix all the dry ingredients togetherIMG_4729

2. Preheat a medium or large fry pan at medium temperature on the stove

2. Mix the milk and eggs together until well combined

3. Whisk the butter and water together.  The warm water keeps the butter from getting chunky.  It’s mixed separately from the eggs in particular because depending on how hot the water is, the eggs could cook before the mix is all ready!

4. Mix the milk and eggs into the dry ingredients, scraping the bottom of the bowl to make sure the dry ingredients aren’t stuck

5. Add the butter and water mixture and mix slowly but well

6. Put a dollop of butter on the pan to test the temperature and prevent the first crêpe from sticking

Cooking the Crêpe

The best way to get an thin, even crêpe requires a bit of practice but isn’t hard to do!  Holding the fry pan in one hand and either about a 1/2 cup batter or a good pouring device in the other, pour the batter into the center of the pan.  Meanwhile, make wide circles with the pan so that the batter pool widens and spreads over the pan.  It should be quite thin, and sometimes won’t reach the outer corners of the pan.  This is a great way to get consistently thin and circular crêpes, but can take a bit of practice, so keep trying!

A good rule of thumb is to flip the crêpe when the edges of the batter start to solidify, and once they become golden brown it’s definitely time to flip!

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The Fail Crêpe

The fail crêpe is without a doubt the best part of cooking crêpes.  It happens to me about 90% of the time.  Similar to the fail pancake, the fail crêpe gives the chef something to snack on while cooking the rest of the crêpes.  It’s almost always the first crêpe, is usually oddly shaped or isn’t flipped in the right time because the pan isn’t hot enough, or is too thick or something.  In any case, whether you like it or not, it’s probably going to happen.  I’m usually pretty disappointed when it doesn’t, because that means I don’t have a snack, so I’ve learned to embrace it as an inevitable part of cooking crêpes.

Fillings

You can pretty much fill your crêpes with anything in the fridge, or even make dinner crêpes out of them.  Here are some suggestions:IMG_4738

frozen berries, heated
peanut/almond butter and banana
maple syrup and butter (mix equal parts together and heat in the microwave)
ham and cheese
spinach and cheese

Really, anything you can think of usually works -crêpes are pretty versatile.

Enjoy!

 

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