There is nothing like discovering that a familiar favorite can successfully be made gluten-free! I have tried making crepes with several different flour combinations, and this recipe is the best one yet! These crepes are every bit as good as the original–even though they may taste slightly different. The sweetness from the millet flour is highlighted in this dish and adds a slightly nutty (although not at all bitter!) flavor to these delicate pancakes.
The batter can be made the night before to make breakfast time more efficient, and this recipe can easily be doubled or even tripled to accommodate more people. Crepes aren’t just a morning meal either, although this protein rich batter is perfect for it. This recipe could be altered slightly to make a light lunch or supper, or even a delightful dessert (which I will write more about soon).
Sweet Gluten-Free Crepes
(Adapted from the Joy of Cooking)
1/2 cup brown rice flour
1/2 cup millet flour
1 tablespoon ground chia seeds, or ground flax seeds
1/2 teaspoon sea salt
1 1/4 cups dairy or nut milk, room temperature
1/4 cup butter or coconut oil, melted
4 large eggs, room temperature
2 tablespoons unpasteurized honey
Whisk together the dry ingredients in a large bowl, and set aside.
Bring milk and eggs to room temperature, and melt butter or coconut oil.
Stir honey into the butter, and then whisk in the milk and eggs.
Slowly add the liquid ingredients to the dry ingredients, continually stirring to avoid lumps forming.
Allow batter to rest for half an hour, or chill overnight before preparing the crepes.
Use roughly 1/4 cup of batter for each crepe.
Heat a non-stick pan on medium until it has heated up; add batter and swirl the batter around to cover the bottom and edges of the pan.
Allow to cook for 1-2 minutes; gently release the edges of the crepe with a heat proof spatula or flipper.
Lifting the edge, slide the spatula under, and flip the crepe, cooking for 30 seconds more.
Even if you haven’t flipped a crepe before, it should only take a couple of tries (and a hot pan) before you have success. And even though non-stick pans are essential, t doesn’t hurt to put a little butter in the pan to get the first one going either.
Makes one dozen crepes
(A Grow. Cook. Eat. Share. original recipe)
The term bumbleberry simply means mixed berries. This compote could work with just one berry, or any combination of berries that you have on hand. Keep in mind that you may have to adjust the sweetness depending on which berries you choose.
1 cup fresh or frozen blueberries
1 cup fresh or frozen strawberries
1 cup fresh or frozen raspberries
1/3 cup unpasteurized honey
1 1/2 tablespoons cornstarch or arrowroot starch*
1 1/2 tablespoons warm water
Combine fruit and honey in a medium saucepan over medium heat, stirring occasionally.
Allow fruit to become cooked through, and bring mixture to a boil.
In a small dish, combine cornstarch or arrowroot starch with water, and stir until combined, creating a slurry.
When fruit is boiling, add slurry. If it is the cornstarch, boil for another minute, stirring constantly until thickened. If it is the arrowroot, take fruit off heat, and then add and stir until thickened.
Serve in or over the crepes. This recipe is enough for twelve crepes.
*If you are unable or do not want to include starches in the fruit sauce, cranberries would be a great fruit to use. Since they are so high in pectin, they will naturally thicken the sauce without an additional thickener. Just be sure to use more honey to sweeten it up!