Gluten-free Crepes - Facile & Delicieux!!

no food styling here - last minute pic with my phone before I gobbled them down! 

My dear friend Danielle sent me this super fancy crepe pan over the holidays. I emailed her as soon as I cracked open the parcel, and told her that the gift made me feel French just owning it!

This is a very special pan made by De Buyer . It took me weeks to finally get up the nerve to "season" it as it is cast iron with some interesting beeswax coating. When I finally got around to the task, it was ridiculously easy... and the pan truly IS non-stick! We are trying to move away from teflon in our house. I'm now seeing it's not going to be that difficult to let go of after all.

Most gluten-filled goods with egg at the core, are typically easier to replicate. I snooped around the net for about 2 minutes and determined that we were looking at flour, egg, milk, salt and a little butter. You can multiply the ratios to meet the quantity you want to make. The quantities below made 7 crepes around 9" in diameter (ok, almost 8 - the first little tester out of the pan doesn't count!). It was just enough for two (enough, meaning a healthy quantity - we could have easily eaten twice as many). If you're hungry, consider this quantity below per person: 

Mix in a bowl: 
1/2 cup brown rice flour
1/4 cup chick pea flour
pinch salt

Separately mix:
3/4 cup milk
1 egg
1 tbsp melted butter 
(warm butter is fine - but not hot, or it will cook the egg!)

Whisk the wet together, then form a well in the dry ingredients and pour the egg mixture into the center "well" whisking away to remove any lumps. I sprinkled in a little garam masala (I can't help myself - I put it in everything - but not necessary). Many recipes suggest that you make the batter ahead and let it sit. I didn't bother this round. I also like a recipe that isn't too precise - if you want to make slightly thinner or thicker batter, you'll simply get thinner or thicker crepes. 

Using the 1/4 cup measuring cup I had just used to measure the flour, I ladled the batter onto my new crepe pan (which was med/hot). Obviously a ladle would work equally well. 

Quickly swirl the batter around the pan to make an even crepe. You'll see the batter fill with tiny bubbles and the sides start to brown ever so slightly. Flip and cook the other side for about 30 seconds or less. Pile them up on a plate. I rolled ours and poured maple syrup on them - as these were really just "tester" crepes to try out the pan. Next time I'd  add berries, sliced banana... the options are endless, and when it comes to gluten-free breakfast... we are always in need of more options. 

For more gluten-free breakfast ideas - check out a related post HERE. 

Of course, crepes are not just for breakfast. My mom used to make gf crepes and use them to make gluten-free cannelloni when I was a kid. Next time I'm thinking I'll add a pinch of nutmeg instead of the garam masala and rolling them up filled with finely chopped spinach and fresh ricotta cheese. I'll try to take some better photos to share on the next round. Bon appetite!