Get ready. I’m going to sing the praises of gluten free crêpes, and I’m going to sing them loud. Gluten free crêpes are so, so easy to make (make the batter ahead … more
Get ready. I’m going to sing the praises of gluten free crêpes, and I’m going to sing them loud. Gluten free crêpes are so, so easy to make (make the batter ahead of time, you’ll get best results). They take only a few pantry ingredients. They’re even easier to make than gluten free flour tortillas, plus they kick up an ordinary meal right to extraordinary. Drizzle them with a little lemon simple syrup and they’re dessert. Impressive, right? This time, though, no xanthan gum, okay?
Light, airy, delicate but not fragile, gluten free crêpes are simple, light, French-style pancakes that we have made before around here, a long, long time ago. We made them with xanthan gum, because I did not yet know as much as I do now about gluten free flour blends. A little embarrassing (kind of like the photo in that post)? Perhaps…. Real life, circa 2+ years ago? Indeed. But I learned. Sometimes, xanthan gum needs to be left on the shelf. It’s okay. Like for perfecto gluten free pancakes, leave the xanthan gum out. Now we know, because we learned. It happens.
I made lemon simple syrup, and it was so easy that I haven’t published a recipe for it anywhere. I can do a post on general principles of cooking sugar, but I figure maybe you just want your gluten free cherry licorice and then maybe you’re done cooking sugar. If I’m wrong, tell me in the comments, okay?
You can even make these crêpes up to a couple hours ahead of time, cover them, and then serve them at room temperature. They’ll still be soft and pliable and delicious. Feel like freezing them? You can do that, too. But of course they’re at their absolute best when they’re fresh.
The consistency of the batter should be like half and half: thicker than whole milk, thinner than heavy cream. Swirl the batter around. You get good at it—fast. The first pancake is always for the cook. Enjoy it in all its ugliness.
Make them tonight. I bet you have all the ingredients right now. And don’t forget to tell me in the comments if you’re into recipes for things like lemon simple syrup and other sugar-cooking basics! Love you lots.
1 3/4 cups (245 g) xanthan gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
1/4 teaspoon kosher salt
3 eggs (180 g, out of shell) at room temperature, beaten
2 tablespoons (28 g) unsalted butter, melted and cooled
2 cups (16 fl. oz.) milk, at room temperature
In a large bowl, place the flour blend and salt, and whisk to combine well. In a separate, small bowl, place the eggs, butter and milk, and whisk to combine well. Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. The batter will thicken a bit as you whisk.
For best results, cover the bowl and place the batter in the refrigerator overnight or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream). Transfer the batter to a large spouted measuring cup.
Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the warm skillet just above the flame, carefully pour about 5 tablespoons (a bit more than 1/4 cup) of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan. Once you get a rhythm going, you should be able to begin swirling as soon as the first drop of batter hits the pan. Cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds). With a wide spatula (and/or your fingers, carefully), turn the crêpe over and cook until the other side is lightly golden brown (about another 45 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crêpes on top of one another.
The crêpes may be covered well with a moist towel and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.
P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy. Your support makes the blog possible, so … thank you!!