After we were lured in to the crepe shop by the gluten free signs and talked to the owner about cross-contamination issues, we still decided to try the crepes. This was my last questionable meal before I decided that there is only one gluten free standard in this family. In the future, when I get an unsatisfactory answer, I will look at the food and take the menu for future cooking inspiration and experimentation. The crepes were filled with fresh ingredients and flavorful. Just the right texture. I would recommend them for folks who are cutting out wheat for health reasons, not celiacs, or frankly the gluten intolerant. I didn’t even think to question the source of the oat flour in the recipe. But there were some great filling ideas and you can check the menu here.
I wanted to make crepes for my family, but real gluten-free crepes for this group.
I started with Carol Fenster’s 1,000 Gluten-Free Recipes and her dessert crepe recipe and Googled “savory crepe fillings” to find crepe filling ideas. That’s how a lot of meals are made in my house. I like the Fenster book as a jumping off point. She has a gluten-free recipe for just about everything, then I tweak it for my family’s preferences or what is in my pantry.
Here’s what I made for filling after searching the web and the refrigerator.
Filling
1/2 cup of leftover roasted chicken, chopped (more if you have some left-kids were hungry last night)
2 slices of turkey bacon
1/2 pound mushrooms, sliced thin
1/3 of a package of frozen spinach, thawed and drained
2 tablespoons unsalted butter
2 tablespoons of sweet rice flour
1-1/2 cups milk
In a heavy saucepan melt 2 tablespoons butter over moderately high heat and whisk in sweet rice flour. Cook roux, whisking, 1 minute. Add milk gradually, whisking constantly, and cook. stirring, occasionally, until thickened and smooth. Add mushrooms, spinach, bacon chicken, salt and pepper to taste and simmer until very thick.
I used Carol Fenster’s dessert crepe recipe and omitted the sugar and vanilla. I was going to use her flour blend, but forgot to add the tapioca flour. So, I have my own blend.
1 1/2 cups sorghum flour
3/4 cup potato starch
3/4 cup cornstarch
Blend together.
Crepe Recipe
2/3 cup of above flour blend, sifted
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 cup milk(dairy or non)
2 large eggs
1 tablespoon oil
2 tsp melted butter
Combine ingredients in blender and process until smooth. Heat a non-stick 8 inch skillet over medium-high heat. Lightly oil and add 4 tablespoons of the batter, tilting pan to spread batter. You can even spread more thinly with a spatula if you’re quick. Flip over when lightly browned and brown other side. Fill and roll and serve. This made 8 generous crepes with batter left over for a few dessert crepes with jam.
I confessed to my guys that I messed up the flour recipe, but they said the crepes were excellent and I should stick with my version.
Visit Linda at The Gluten Free Homemaker for more dinner ideas.
Mmmm. I remember crepes. Someday I may try to make them… someday.
Oh, that Carol Fenster!! The maker of the best chocolate chip cookie ever (even by gluten eating standards, if you ask me)! These crepes look great. I will def try them! Thanks for posting it.
I love the idea of savory crepes and yours sound like something my family would like. Thanks for the recipe.
Very cool. I could do this one. Not a lot of measuring which I don’t like to take the time to do but is necessary for baking. What do you use your flour blend for besides crepes? I’ve not had crepes in so long and use to make them in college all the time. I’m going to make these before the weekend is up. I’m going to enlist the help of my 15 year old baking son. He loves to measure.
Diane
I guess we’ll have more crepes with my accidental flour blend. I was going to make more Carol Fenster recipes with the blend until I messed up.
Looks like the experimental and accidental recipe for crepes turned out great! (I love it when that happens.) Thanks for sharing.
These sound so so delicious! I’ve been wanting to make gf recipes too! Carol Fenster’s book is great
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I just made crepes the other morning for the first time. They were filled with strawberries and whipped cream. They turned out great. Now I think I need to try this savory crepe recipe. Thanks for sharing
I want one for me please
)))
Thank you very much
aggggg
Sonia,
I’d love to send you some crepes. They might not be very appetizing after a trip to Spain.
Mmmmm! These look amazing, Wendy.
When I lived in NYC there were crepe places everywhere. And then there were these mobile crepe places at each and every street fair in the summer. But I hadn’t been able to partake since going gluten free (particularly frustrating during the one french street fair I masochistically attended…)
But these look great. Can’t wait to try ‘em!!
There’s a recipe for crepes on the I Hate Wheat blog that basically only calls for cornstarch, milk, and eggs. I keep forgetting to try it. Whatever the recipe, crepes are just a delight. One of my favorite memories is eating crepes in Georgetown with some dear friends (back in the day; i.e., gluten).
Thanks for the recipe and inspiration, Wendy! I love that your guys loved your crepes–I know that felt good.
Hope you are enjoying your time off!
Shirley