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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. 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. 

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 4-5″ pan with vegetable oil or butter
Using a 8″ 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 5″ 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 4″ 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 #2….
– with the 4″ 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:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Claire ~ My Gluten Free Home ~ Victory Crepe Cake 
Ginger  ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Morri  ~  Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

Brownie Crepes with Strawberry Wine Sauce
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Bake Time: 1 -2 minutes per crepe
Serves: 4 crepes

50g egg (~1 large egg)
50g milk
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
whipped cream

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. 

Fill the crepe with brownies and strawberry sauce, and top with the whipped cream. Enjoy!

  1. Jenn says:

    Lovely crêpes!! I find it very interesting that our experiences cooking the crêpes turned out be almost the exact opposite! You found a small pan works best, I found a large one does, etc. Maybe the differences in cooking methods have to do with the starch content of our flour mixes? I noticed that mine will have a lower starch content than yours due to the prominence of the buckwheat flour, whereas yours is potato/tapioca – this has me thinking! Brownies and strawberries sound like the ultimate decadent filling 🙂

    • T.R. Crumbley says:

      That’s super interesting. I wouldn’t be surprised if it is due to the starch content. It makes me want to research and experiment a little more to see if its starch content or something totally different. Thanks for the compliment! The filling was a huge hit.

  2. Rachel says:

    TR, you were such an awesome host this month. All those reminder emails and information about your crepe-making trials were so helpful and they really kept me on track, especially after my first crepe experiment was not too successful! Thank you!

  3. Lisa @ GF Canteen says:

    Nice work, T.R.! All of your crepes look lovely and delicious. The rally looks great! Sorry I couldn’t be with you all this month, but I’m enjoying all these beautiful crepe creations. Delicious!

  4. Caneel says:

    These look amazing, T.R! Will have to try this sweet filling!! Thank you so much for hosting us this month and all the work you put into it – great job! 🙂

  5. gretchen says:

    thanks for hosting us this month! love all the crepes… and i didn’t know you were in cville. i live here now! what is/was the hole in the wall crepe spot? (the flat, maybe?… literally hole in the wall. :))

  6. Jonathan says:

    You definitely were the host with the most, T.R.! Sometimes, the rally can creep up on us and it can become a mad scramble. But you didn’t let that happen, and as a result we have a lot of awesome, inspired posts to show for it. Love this combination of flavors – thank you for sharing!

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