I love crepes! And, creating new versions of gluten free crepes has been heaps of fun.The cashew butter version is really good but it means that I had to have cashew butter available when ever I wanted a crepe.
So, I have been playing with various nut flours, bean flours and the like to get the mouth feel of a good crepe and one that would hold up to fillings. After all, what good is a crepe that can't hold up to a good preserve or in this case strawberries and whip cream?
Crepes
1/2 cup chestnut flour1/4 cup coconut flour
4 eggs
1 cup milk or water
mix eggs and liquid until well mixed. Sift flours into the liquid and mix well and let it sit for about 5 to 10 min. This will allow the coconut flour to absorb some of the liquids. It should look like real crepe mix - sort of like cream pouring from a cup. Add eggs if it is too thick. Or more chestnut flour if too thin.
Heat a non-stick pan (about the only time I use a non-stick pan) with butter on medium heat.* Once the butter has melted and is coating the pan. Pour about a 1/2 a cup into the pan (I use a soup ladle) - tip the pan around to coat the pan with the batter. cook until you see the edges browning up and pulling away from the pan. Flip over (you maybe able to do this with just 1 spatula but I usually use two). brown the other side just for a bit.
place into a plate. fill with whatever you want.
some options:
- jams and preverves
- fresh fruit
- cheese - like goat or brie or something else soft and melty
- creamed spinach (this one is really good!)
- sauteed mushrooms with cheese
*Note: You don't want to cook on high heat in a non-stick pan because the coating can leach a chemical known as perfluorooctanoic acid (PFOA) when exposed to high heat. And, PFOA has been linked to cancer and birth defects.
