For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
Sorry for the delay in getting Food on Fridays prepared. One of our family members had surgery, so I’m “off” by a day.
Today we’re celebrating a birthday, and the birthday girl requested crepes for breakfast. I was happy to oblige, and my 11-year-old son, her brother, delighted in learning how to pour the batter and twirl the skillet.
He was thrilled that his first one ever turned out so beautifully. And the birthday girl was thrilled to eat it!
For ridiculously wordy instructions on how to make normal crepes, click here: Crepes? Mais, Oui!
As usual, I realized I would need to modify the recipe to accommodate my gluten and dairy restrictions (I took a risk yesterday and ate something with dairy…ended up with a fierce stomach cramp).
Here’s how I modified the recipe (using the small version):
Gluten- and Dairy-Free Crepes
We have three versions of this recipe based on the number of crepes each produces—small, medium and large. My family of six can eat the large amount and more—I can hardly flip them fast enough. Here is the small (you can see all three at the Crepes? Mais, Oui! link).
- 3 eggs (some people use one large egg or two small, but I use 3)
- 1 1/3 C “milk” (I used half soy and half coconut based on what was in the fridge; the type of milk you use will influence the flavor of the crepes)
- 1 t vanilla
- 2 T melted butter (I substituted a light vegetable oil)
- 1 C sifted flour (I used Bob’s Red Mill gluten-free mix, but you could use any gluten-free flour mix as long as it has no rising agents like baking soda or baking powder—this is important, because crepes are supposed to be flat, not puffy)
- 1/2 t salt
- 2 T sugar (I actually leave this out)
- Blend the eggs with whisk or hand blender until fluffy.
- Add vanilla and melted butter (or oil, for the dairy-free option).
- Sift flour (important step, because crepes cannot be lumpy at all) and salt (and sugar, if you use it) into the egg mixture, mixing as you sift.
- Add some milk and then alternate flour and milk, mixing all the while. Batter should be smooth.
- Ladle the batter (or pour a 1/3 C measuring cup) onto a hot skillet, spinning the skillet for a very thin crepe.
Spinning the crepe: Here’s a simple video we made to demonstrate the spinning. My hands were clean, by the way.
- Lift the crepe with your spatula to peek at the bottom and see if the crepe is lightly browned. Turn it with a spatula or flip like an omelet, if you feel brave. When crepe is ready, the edge of the crepe will lift up slightly from the pan–even seem a little dry sometimes. The second side hardly takes any time at all. Don’t walk away from the pan.
Note: I find that my first crepe of the evening often turns out odd in some way. Don’t be discouraged if your first few tear, get too brown or turn out irregular in some way.
Flop the finished crepe onto the waiting child’s plate or the serving plate. You can make several and keep them warm in the oven. You can also make them all in advance for company. Stack cooked-and-cooled crepes with wax paper between each crepe and store in the fridge. You can heat them briefly at the last minute in a warm skillet like you would a tortilla.
The birthday-candle crepe was made with normal ingredients; the crepe pictured above is the gluten- and dairy-free option.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
Smaller button for various uses
Megan Willome says
Happy Birthday to her!
And have you noticed that crepes have become a thing? Lots of crepes in food trucks and quick-order restaurants. We even have one in Fredericksburg.
About five years ago, I was telling a friend that I thought our town would love the idea of a dedicated creperie with many options of fillings for crepes, along with tea, coffee and juices. That’s it.
I’m not a food type person, but I do think that would sell…especially if a yummy gluten- and dairy-free option were on the menu. I think people would go bonkers.
Hazel Moon says
Your crepes look delicious and your idea for the birthday person to select what they want for breakfast is an excellent idea. Allowing the children to participate is a great learning to cook experience.
My son really enjoys certain cooking, especially baking. Of course, once he mixes it all up, puts it in the oven, and set the timer…sometimes he forgets to get it out again. I have to keep an eye on the oven and an ear on the timer. 🙂
Trish Southard says
I really appreciate the video. I have not tried the gluten-free baking mix yet. I usually grind some almonds and toss them in with rice flour for my baking mix. I am really excited to try my hand at your crepes Ann!
Ann Kroeker says
A friend of mine makes all her own flour combinations. I need to ask her for her basic mix recipe sometime and get all the things to make it. That would be a good Friday post–and a great thing to learn. But I think you could use almost any light flour combo for crepes. I’ll bet your almond/rice flour mix would work well. I made some extras and stuck them in the fridge. The kids are talking about making another batch tomorrow after church, so I’ll let them make them with regular flour and then just heat mine up from my stash.
I hope you love them! They are sweet and delicious!
Some people like to make a creamy sauce with chicken and cheese to put in unsweetened (no vanilla) crepes, for a savory main dish option. Just a thought, if you’re feeling creative. 🙂