My kids love crêpes. I think it is the DIY excitement of adding your own toppings and part eating with your hands.
Crêpes at our house come stuffed with whatever I can find in the fridge – chocolate, whipped cream, apples and cinnamon, or lemon juice and sugar. The recipe is quite simple and cooking is fairly foolproof. The only trick is to make sure the pan is the correct temperature and to adjust it quickly if you have the temperature too high or too low.
This recipe is taken from America’s Test Kitchen cookbook, The How Can It Be Gluten Free Cookbook.
- 1/2 tsps of vegetable oil for the pan
- 5 1/2 ounces of gluten free blended flour (see America’s Test Kitchen blend or Bob’s Red Mills GF All Purpose Flour)
- 1 1/2 tsps of white sugar
- 1/4 tsps of salt
- 1 1/2 cups of whole milk
- 3 large eggs
- 2 tbsps of unsalted butter, melted and cooled
- any sweet and delightful things you have in your fridge for stuffing
Place oil in 10-inch non stick skillet and heat over LOW heat for 10 minutes.
While skillet is heating, whisk flour blend, 1 1/2 tsps of sugar and salt together in a medium bowl. Set aside.
In a separate bowl, whisk together milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the melted, cooled butter and whisk until incorporated. Whisk in the remaining milk mixture until smooth. Transfer the batter from this bowl to a large glass measure with a spout. It is much easier to pour into the pan and much less messy.
Using paper towel, wipe the warmed oil out of the skillet, leaving a thin film on the bottom and sides. Put the skillet back on the stove and increase the heat to medium for 1 minute. Test the temperature of the pan by putting a teaspoon of batter in the skillet. If the mini crêpe is golden after 20 seconds, the temperature is correct.
Whisk the batter again to recombine and pour 1/4 cup into the skillet. Turn and gently shake the skillet until the batter covers the bottom evenly. Cook the crêpe without moving it for about 25 seconds or until the top is dry and the edges start to brown. Loosen the crêpe with a rubber spatula and gently stick the spatula under the crepe, grabbing the edge with your fingers to flip it. Cook until the second side is slightly spotted, another 20 seconds.
Transfer to a wire rack, with the spotted side facing up. Return pan to heat, wait 10 seconds, whisk batter again to recombine and start another crêpe.
Sprinkle upper half of the crêpe with lemon juice and sugar, roll up and serve. Alternatively, fill with chocolate or cooked apples and cinnamon and fold into quarters.
Yield- 10 large crepes