Crepes
Perfectly thin, perfectly delicate, and filled with your choice of accoutrements. J’adore les crepes. Have them sweet or savory, filled to your liking. My favorite variation has oeuf, jambon, fromage, et epinard. Savory are typically gluten-free, often with buckwheat. Sweet are not gluten-free, typically with plain all-purpose flour. So let’s make these non-sweet and multi-purpose because I don’t always have buckwheat in my pantry and their gonna be gluten-free, too. Filling TBD. Maybe caramelized apples and Gruyere.
Ingredients
160 grams milk, cold
160 grams water, *or use all milk in place of water
3 large eggs
120 grams gluten-free all-purpose flour, *use your favorite brand or my WLFDLR pastry blend
5 grams salt
28 grams unsalted butter, melted
Preparation
1. Combine all ingredients in a large mixing bowl or blender. Whisk or blend until well combined and there are no lumps. Transfer to a container, cover, and let rest on the refrigerator for at least 2 hours, but preferably over night. (The allows the flour to incorporate better into the liquid and create a light and thin crepe.)
2. To cook the crepes: heat an 8” non-stick skillet or crepe pan over medium heat. Spray with non-stick spray or brush lightly with some melted butter.
3. Holding the pan in your dominant hand, pour the crepe batter in the middle of the pan with the other hand, and immediately tile and swirl the pan in all directions as you pour so that the batter coats the bottom of the pan in a thin layet.
4. Cook for about 1 minute, or until lightly browned on the bottom. Loosen the crepe with a small spatula and turn to cook the other side for about 30 seconds. Transfer the cooked crepe to a plate. Repeat with the remaining batter.
5. Serve as desired.
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