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Food on Fridays with Ann
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.
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