Monday, September 5, 2011

Easy - Gluten Free Breakfast Crepes

So, my wife and kids love crepes for breakfast, and order them at restaurants all the time. When my wife and I were shopping at World Market, we found a crepe mix made by Sofela. We bought it and I made them for my wife and she thought they were okay, but it got me thinking..."Why not make them Gluten Free so that we all could enjoy them." Me, being the expert food technologist that I am, I reverse engineered a recipe from the ingredients and preparation of the Sofela product. When that didn't work I decided to eyeball it like I usually do, and it turned out pretty good..

These are great stuffed with fruit and whipped cream, or scrambled eggs with bacon, ham, sausage, peppers, etc. added. If you are lucky enough to live in L.A.(haha) you could pick up some of our delicious fruit curds at Monsieur Marcel located @ the original Farmer's Market(3rd&Fairfax) which would go really well with these.

So here is the recipe which makes about six 8" crepes and can easily be scaled up or down:

Gluten Free Crepes

2/3 cup Nonfat Milk
2 Large Eggs
1/2 cup Sweet Rice flour(Mochi, available at Asian markets)
1 tsp. Sugar
1 tsp. Vanilla Extract
1-2 dashes of Sea Salt

I found that a non-stick range top griddle works best for this but you could also use a skillet if you don't have a griddle. Heat the griddle over medium heat while you mix the batter.

Whisk together the milk, eggs, and vanilla until well blended. Add the remaining ingredients and mix well until the batter is smooth.

Spray the non-stick griddle with Pam(repeat this before each crepe) and in a circular motion pour in slightly less than 1/4 cup of batter, and immediately tilt the pan in a circular motion to expand the batter before it sets. The goal is to have a nice thin, round shape. cook for about 1 minute, flip and cook 30 to 45 seconds more. It might take some practice to flip these without tearing or getting folds, but you'll get the hang of it soon enough. There are many ways to stuff and fold but I find the easiest way is like an enchilada. Simply put your fillings straight down the middle and fold each side over the filling.

That's all there is to it. These are often sprinkled with powdered sugar, and served with syrup, but nether are necessary. You can easily omit the vanilla/sugar to make savory crepes which can be filed with almost anything.

Enjoy, God bless, and Keep it Saucy!!

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