Monday, September 12, 2011

Crepes with Peaches and Whipped Cream






Crepes with Peaches and Whipped Cream


This recipe is from "JOY of COOKING" and it is the best Crepe recipe I know of. 


Ingredients:

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Directions:

1.  Combine all ingredients in a blender or high speed blender, like a Vitamix.

2.  Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).

3.  Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.

4.  Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. 

5.  Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

This is the gluten free crepe.  You can see how it holds it shape and is easily turned with a rubber spatula.

Stack the finished crepes between sheets of wax paper.

Use immediately or let cool, wrap airtight and freeze for up to 1 month.



Recipe:  Gluten-Free Crepes

Ingredients:

1/4 cup Tapioca Starch
1/2 cup Brown Rice Flour
1/4 cup Sorghum Flour
1/2 cup milk, cream, coconut milk or almond milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Directions:

1.  Combine all ingredients in a blender or a high-speed blender, like a Vitamix. Cover and let sit for 30 minutes on the countertop.

2. Place a nonstick or seasoned crepe pan over medium heat. If using butter to coat the pan, use very little or none at all.  When I make mine, I don't use anything.  I find that it does not cook the batter the same, it makes it too soft to flip.  It's not uncommon for the first one to not turn out. 

3.  Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. 

4.  Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes. 

5.  Before I take the crepe out of the pan, I fold it into a triangle and stack them on a plate.  



Stack the finished, unused crepes between sheets of wax paper and store in the fridge in an airtight container.  When you are ready to reheat the crepe, do not unfold.  Reheat in the shape of the triangle and then unfold the crepe and add your filling.  Reheat if necessary.

Written by Sherron Watson



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3 comments:

  1. They look heavenly Sherron...I am making them for breakfast tomorrow

    ReplyDelete
  2. They both look lovely! Looking forward to trying them. FYI, I found you through Recipes for My Boys' linky party.

    ReplyDelete

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