Gluten-Free Crepes

by Rachel Baker on April 4, 2014

There are a whole lot of issues that can occur with making crepes, if the balance between protein and starch is not just right, then you no longer have a crepe. Below is a great article that discusses issues like this, corrections to these problems due to having to use gluten-free ingredients, and then has a recipe for producing the perfect gluten-free crepe.

One of our favorite special-treat meals is crepe night. We whip up a few batches of crepes and make an entire meal of them, starting with savory ham-and-Gruyere crepes (perhaps topped with a fried egg, called a “complete” crepe in French) and finishing with sweet versions — either lemon, butter and sugar, or the classic chocolate-hazelnut with sliced banana. In a throwback to our pre-kids life in Paris, our crepes are all served “street-style,” folded into large triangles and slipped into some parchment or laid on a paper plate. The family gathers around the kitchen island on barstools, and I play the short-order cook, serving crepes as they are ordered.

One of my daughters has become gluten-intolerant, however, so over the past year I’ve had to navigate the waters of a gluten-free world — learning swaps, and testing and retesting my old recipes in new gluten-free versions. And I’ve learned when to let go and accept that I simply cannot re-create a credible version without gluten (yes, I’m talking to you, croissants). Crepes fell into a category somewhere in between. We could make a passable version, but since the kids were on spring break and I was taking most of the week off to spend time with them, I figured I had the time to (finally) nail the gluten-free crepe. And I did.

Read the whole article here:
http://blog.foodnetwork.com/healthyeats/2014/04/03/crepe-night-gluten-free-edition/

Comments on this entry are closed.

Previous post:

Next post: