This Recipe is so easy, and full of rewards. It is sort of like pancakes, but much thinner and pliable. French Crepes can be filled with sweet or savory filling. You can eat them as breakfast, lunch or a snack. They are simply delicious.
Ingredients:
- ¾ cup of Chantal’s Baking Flour Mix
- 4 eggs
- 3 tablespoons melted butter, plus extra for buttering the pan (You could replace the butter with coconut oil for a dairy free alternative)
- 1 cup milk (You could use almond milk or coconut milk)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon brown sugar
Utensils
- Whisk or blender
- Mixing bowl
- Measuring cups
- Measuring spoons
- Nonstick pan or cast-iron pan
- Butter knife
- Ladle
- Metal spatula
Directions
Since these French pancakes are meant to be eaten as a wrap, there is no need for a leavening agent. It is sort of a rich flat bread that can be used with either a savory or a sweet filling.
There are two different methods that you can use to make these crepe. The first one is by using a blender, and the second one which is the more traditional way, by using a whisk.
The goal here in making these crepes is to avoid any lumps at all costs. This is why a blender might come in handy.
The benefit of using the blender is that it is quick, easy, less mess, and it produces a creamy and smooth batter with no lumps what so ever.
To make the crepe using a blender, place the milk, 3 tablespoon melted butter, eggs, and vanilla extract into the blender and blend for about 30 seconds or until everything is thoroughly combined.
Add in the flour, sugar, and salt, into the blender with the liquid ingredients and blend for 1 minute or until everything is well combined and the batter is smooth and creamy, and free of lumps.
You can transfer the batter into a wider container if you wish so that you can easily scoop it using a ladle.
Normally, if you were making crepe using wheat flour, you will need to allow the dough to rest for an extended period of time especially after using a blender because the excess blending causes the gluten molecules to bond resulting in a rubbery crepe.
But, since we are making gluten free crepe, we don’t need to allow the batter to rest as long. Instead, we will allow it to rest for 5 to 10 minutes.
Meanwhile, preheat a nonstick or a cast iron skillet on medium low heat.
Add some butter into the pan. Pour about a 1/4 cup of the batter into the center of the skillet, and spread it in a circular motion by using the bottom of the ladle. When spreading the batter, you want to apply as little pressure as possible because any excess pressure can damage the crepe and create holes in it.
Allow the top of the crepe to dry. Once you do not notice any runny or glistening batter on the top, check the bottom to see if it is golden brown. If it is golden brown, Take a metal spatula, and using the tip of the spatula, gently go around the parameter of the crepe to lift it carefully and to ensure that it is not sticking.
Insert the spatula under the crepe, and carefully go around to lift it completely off the pan. quickly flip it onto the opposite side and allow it to cook for about 30 seconds, or until it is slightly golden brown.
Repeat with the rest of the batter, or if you want only a few crepes, you can store the rest of the batter in the fridge for when you are ready to use it.
If you are using a whisk to make these crepe, you will require a lot more patience, and two bowls.
Place the wet ingredients into a small bowl and beat thoroughly.
Place the dry ingredients into a medium bowl and mix until everything is well combined.
Create a well in the center of the dry ingredients and slowly add in the liquid ingredients a little at a time. Gently whisk the dry ingredients with the wet, and continue to slowly add the liquid ingredients as the batter thickens.
Once all the dry ingredients are incorporated in with the wet ingredients, and the batter reaches a slightly thick consistency, stop adding the liquid ingredients and continue to whisk and beat the batter until it becomes smooth and creamy.
Once the batter reaches the smooth and creamy texture, you can now add the rest of the liquid ingredients, but continue to add them a little at a time for ease of mixing and to ensure that the batter stays smooth.
Allow the batter to rest, and proceed with the cooking process.
If you want to use these crepe in a savory meal, you can omit the sugar.
You can fill these French Crepes with anything your heart desires. Maybe some ham and cheese with some arugula, spinach, tomatoes, and cucumbers for a savory crepe. Or maybe some Nutella, bananas, and peanut butter for a sweet tasting crepe.
There are many fillings that you could serve these crepe with. I will be adding some of these recipes to my blog as I continue to develop them. And now, I am going to make some crepe!
Gluten Free Crepes
Equipment
- Whisk or blender
- Mixing bowl
- Measuring cups
- Measuring Spoons
- Nonstick pan or cast-iron pan
- Butter knife
- Ladle
- Metal spatula
Ingredients
- ¾ cup of Chantal’s Baking Flour Mix
- 4 eggs
- 3 tablespoons melted butter (or coconut oil) plus three extra for buttering the pan
- 1 cup milk Use the milk of your choice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon brown sugar
Instructions
- Place the milk, eggs, vanilla extract, and the three tablespoons of melted butter into a blender. Blend for 30 seconds.
- Add the flour, sugar, and salt to the mixture and blend for 1 minute or until everything is well combined, and there are no remaining lumps of flour.
- If you are using a whisk,
- beat the eggs, milk, vanilla extract, and melted butter in a separate bowl.
- In a separate bowl, mix all the dry ingredients.
- Add the liquid mixture to the dry ingredients a little at a time as you whisk to form a moderately thick paste. This will ensure that there will be no lumps in the batter. Once You are sure there are no lumps, add the rest of the liquid ingredients and mix until well incorporated.
- Let the mixture rest for about 5 to 10 minutes.
- Preheat a nonstick or a cast-iron pan on medium low heat.
- Spread some butter onto the pan.
- Take about a ¼ cup of the batter and pour it into the center of the pan.
- Using the bottom of the ladle, spread the batter evenly in the pan by applying minimal pressure in a circular motion. If you press too hard, you will break the crepe.
- Allow the French Crepe to cook until it has a dry surface, and the bottom looks golden brown.
- Using a Metal spatula, flip the Crepe onto the opposite side and allow to cook until slightly golden brown.
- Remove the French Crepe out of the pan, and transfer it onto a plate.
- You can now fill these crepes with whatever filling your heart desires. One of our favorite fillings is Nutella, bananas, and strawberries.
Notes
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