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Hey everyone! Its the first Wednesday of the month, and time for the Gluten Free Ratio Rally! This month I had the chance to host, and I was excited to have the theme of Crepes! Back when I went to school in Charlottesville (before going gluten-free), there was this one hole in the wall restaurant that served some of the best crepes I ever had. Because of this, I now associate crepes with college memories of some of my closest friends.Â That’s why I was pleased to come up with a variety of savory and sweet gluten free crepes.
For those who are new to the Gluten Free Ratio Rally, its an initiative that a group of gluten free bloggers started last year. Each month we take a recipe normally made with wheat or other glutenous materials and make it gluten free, based on a simple ratio of weights. If the concept sounds interesting and you would like to join, please contact through my Twitter or contact page. The ratio that I used for my crepes is:
flour : liquid : egg
After some experimentation, I settled on a flour mix of potato and tapioca flours. I found that I had a great texture that didn’t easily fall apart. Many other bloggers found great success in buckwheat mixes, so be sure to check all of the recipes.Â
The most difficult part for me was the baking of the crepes. I own stainless steel pans, so I tried the following combinations:
Using a smaller 4-5â€³ pan with vegetable oil or butter
Using a 8â€³ pan with vegetable oil or butter.
From what I found with cooking them, I had the best results baking them in a smaller, 4 or 5â€³ pan using butter over medium heat. In this size pan I was able to get about 4 crepes out of 1/2 a cup of batter. I ended up on this baking method for 2 reasons:
– with the 4â€³ pan I had a more evenly baked crepe. With a larger pan the resulting crepes were slightly burnt of the outside and not totally done on the inside. Which goes to reason #2â€¦.
– with the 4â€³ pan I had a much easier time not breaking or ripping my crepe. With a larger pan I was only able to get one, non broken crepe out of 4, while I had a 4 for 4 success rate with the smaller pan.
Another useful tip: let you crepe batter sit 30 minutes before baking them, you’ll end up with much better crepes.
Please be sure to check out all of our awesome bloggers and their recipes:
Brownie Crepes with Strawberry Wine Sauce
Prep Time: 10 minutes
Inactive Prep Time:Â 30 minutes
Bake Time: 1 -2 minutes per crepe
Serves:Â 4 crepes
50g egg (~1 large egg)
2 tsp vanilla
10g tapioca flour
15g potato starch
10 sliced strawberries
3 tbsp white wine
1 tsp lemon juice
1-2 gluten free brownies, cubed
Whisk together the egg, milk, and vanilla until combined. Whisk in the flour and starch. Set aside for 30 minutes.
To make the sauce, in a small sauce pan, combine the berries, wine, and juice, and simmer over medium low heat for about 15-20 minutes, or until the berries are soft and the wine has become a vibrant red from the berries.
To make the crepes, heat a small saucepan over medium heat. Add about 1/2 tbsp of butter, and coat the inside of the pan. If there is any melted butter pooling in the pan, discard it before adding the batter, or else you’re first crepe will end up greasy (believe me).
Add a small amount of batter ( several tablespoons ) of the pan, and swirl the pan around to coat the bottom of the pan with the batter. Let cook for 45 seconds to 1 minutes. Flip the crepe, and cook for another 30 seconds.Â
Fill the crepe with brownies and strawberry sauce, and top with the whipped cream. Enjoy!