Would you be surprised to read that I’m beginning to enjoy my gluten free education…??? I’m honestly surprised that I’m saying it, but in looking back it’s been a long time coming. You could say, I’m getting the hang of it. All it’s taken is months and months of trial & error, research, recipe testing, testing, testing… but as the saying goes, good things come to those who wait. And work for it!
How sweet it is!
With a constant supply of ATK’s GF flour blend in my kitchen, whipping these up was a snap! It actually took less time than making traditional flour crêpes, as the batter did not have to rest (usually at least 30 minutes) after mixing. No gluten to relax here! That also translated into very light and tender crêpes, which is of course what you want.
Slowly but steadily I’m getting the hang of making things I used to eat, but now without gluten. Cooking these is much the same as regular crêpes. If they tear or end up with a hole somewhere, don’t sweat it. It’s easy to hide any imperfections when filling them, as they’re usually folded into quarters.
While the recipe said to use a 10″ pan, I prefer them smaller – especially when using a filling like this! I halved the recipe, used a 6″ non-stick skillet and made about a dozen.
They’re now well wrapped and in the fridge while I contemplate another filling; perhaps making a crêpe layer cake!
In the meantime, I can’t wait to try these out on some gluten free friends.
Quite easily one of the best crêpe desserts I’ve ever had, which also happens to be gluten free. Buon appetito~
- 5 1/2 oz ATK Gluten Free flour blend
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 2 large eggs
- 2 TBSP unsalted butter, melted & cooled
- 1 tsp vegetable oil
- Per crêpe: 1 tsp Nutella and 4 pieces 1/4 thick banana slices
- Put a non-stick skillet on medium heat.
- Whisk flour blend, sugar & salt together in medium bowl.
- In separate bowl whisk together milk & eggs.
- Add half of milk mixture to dry ingredients and whisk until smooth
- Add melted butter and whisk until combined.
- Whisk in remaining milk mix until smooth.
- Put 1/2 tsp oil in the skillet to heat, then wipe the skillet with paper towel, leaving some oil in the pan.
- Pour 1/4 cup scant batter into the pan, using a tilt and swirl motion to evenly cover the bottom.
- Let it cook until the top seems dry and the edges start to brown, approx. 30 seconds.
- Using a thin rubber heatproof spatula, ease up an edge, then carefully slide the spatula under to flip the crêpe.
- Cook for another 20 or so seconds until brown spots appear.
- Place on wire cooling rack so steam can escape.
- Continue cooking the crêpes, whisking the batter before each, using the remaining 1/2 tsp oil about halfway through (wipe out the pan if ‘crumbs’ appear, otherwise they could burn).
- For each crêpe spread 1 tsp Nutella over half, then add the banana slices, spacing them out evenly - to be able to fold them.
- Fold into quarters to serve, dusting with icing sugar, cocoa or some of both.
- Tip: Stack any leftovers, wrap well and store in fridge; you should probably use them with 2 or 3 days.