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Gluten-Free Parisian Crêpe Recipe


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Parisian Crêpes
Gluten-Free Baking and More, Feb 05.
Name: Parisian Crêpes
Description: I am aching to go back to Paris. Until then, this recipe will have to comfort me. If you have been to Paris, you know that crêpes are sold on the streets. I am always mesmerized watching the crêpe maker create a huge (About 14-inches, I believe) crêpe in record time. These crêpes are somewhat smaller, I recommend a 10-inch pan, but they taste just as inviting as the ones sold in Paris.
Ingredients: 1 1/2 cups white rice flour
1/2 cup cornstarch
1/2 teaspoon salt
1 1/2 cups milk
4 large eggs
1/4 cup (1/2 stick) butter, melted (Plus more for pan)
Directions:
  1. In a small mixing bowl, whisk together the white rice flour, cornstarch and salt. Set aside.

  2. In a medium mixing bowl, whisk together the milk and eggs.

  3. Add the flour mixture to the eggs and blend for 1 minute. Pour in the melted butter and mix for an additional minute.

  4. Cover bowl and place in the refrigerator for 1 hour.

  5. Heat a 10-inch non-stick skillet until it is medium-hot. (You don’t want the pan to be smoking.)

  6. Brush the pan with a small amount of butter.

  7. Pour about 1/3 cup* of the batter into the pan and quickly swirl the pan so the batter covers the entire bottom of the pan. Give yourself a few tries to get the hang of this technique.

  8. Cook crêpe for 1 minute or until the surface appears “dry” and edges begin to curl.

  9. Slide a long spatula under the crepe and flip.

  10. Cook crêpe for about 45 seconds on the other side. You really don’t want the crêpes to become very dark. They should be lightly golden brown.

  11. Place crêpes on a platter and cover with a clean, dry towel to keep warm until you are ready to serve.

    *We found that just slightly more than a 1/3 cup of batter is perfect for the crêpes. Remember, you want them to be paper-thin.

    Makes about 12 10-inch crepes.
Created By: Elizabeth Barbone



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