Gluten-Free Parisian Crêpe Recipe
Gluten-Free Baking and More, Feb 05.
|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.|
||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)
- In a small mixing bowl, whisk together the white rice flour, cornstarch and salt. Set aside.
- In a medium mixing bowl, whisk together the milk and eggs.
- Add the flour mixture to the eggs and blend for 1 minute. Pour in the melted butter and mix for an additional minute.
- Cover bowl and place in the refrigerator for 1 hour.
- Heat a 10-inch non-stick skillet until it is medium-hot. (You don’t want the pan to be smoking.)
- Brush the pan with a small amount of butter.
- 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.
- Cook crêpe for 1 minute or until the surface appears “dry” and edges begin to curl.
- Slide a long spatula under the crepe and flip.
- 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.
- 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.
||Elizabeth Barbone |
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