Gluten-Free Crepes

I've started off on a new adventure for 2017.  Gluten-free eating.  I spent most of 2016 on the couch in miserable pain or shuffling back and forth to a million doctors appointments.  No answers and lots of frustrations.  After seeing five different doctors throughout the year, and lots of personal research on my own, I suggested to my doctor could it be a gluten allergy?  And last week it was confirmed.  Along with a lot of other garbage-y repercussions from my 2010 auto accident.  Thanks to my favorite chiropractor and ridding my body of extra inflammation from food allergy, I'm happy to say I am finally feeling better.  It could possibly be a placebo effect from being so happy to finally have some answers, but I'll take it.  Thankfully there are lots and lots of gluten-free products on the market and I've been doing a lot of reading on flour substitutions.  I'm even adding a "gluten-free" label to my recipe index, so looks for lots of upcoming recipes.  These crepes were the second gluten-free I've tried to make.  The first being homemade won ton wrappers for homemade crab rangoons. (Straight to the trash.  More research required.) I'm excited to report that the crepes turned out much better.  I made regular crepes for Mr. Devilish Dish and Little Devil, and the gluten-free for myself.  He sampled both and said mine were actually better.  The addition of vanilla gave them a great flavor and there was no difference texture-wise.  I used Bob's Red Mill Gluten-Free 1 to 1 Baking Flour because it was the only baking flour available at my local store, and I was really happy with the results.  I'll be testing a lot of other products and alternative flours in the future so looks for more recipes.  AND if you're not gluten-free at your house, there is no reason why you can't use regular flour either!

The perfect brunch, breakfast or dessert.

You'll never miss the traditional wheat flour.
These turned out perfect.

We filled them with Homemade Sous Vide Lemon Curd
and fresh blueberries.  Next time we are trying Nutella and
sliced bananas.  The sky is the limit on your filling ideas!

Gluten-Free Crepes

2 eggs
1 1/4 cups whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla
1/2 cup Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
dash salt
1 tablespoon unsalted butter, melted
unsalted butter to grease the pan

Beat eggs in a bowl, add milk, sugar and vanilla.  Whisk well to combine.  Gradually add the flour and salt, whisking until smooth.  Add the melted butter and whisk until combined.

Heat a crepe pan over medium heat.  Rub the pan with butter until the bottom and sides of pan are coated.  When the butter begins to sizzle (don't let it begin to brown or smoke) add 1/4 cup of batter to the pan, swirling to coat the bottom evenly.  (This should be a very thin coat.)

Cook for 1-2 minutes until the top of the crepe appears solid.  Carefully flip the crepe over and cook approximately 45 seconds on the other side.  Remove to a plate and top spread with the filling of your choice.  Fold in half, and then fold in half again.  You can keep the crepes warm in a 250 degree oven or you can refrigerate them for later use.  I refrigerated the leftover batter and it made approximately 8 crepes over several days.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 3 minutes

*NOTE  You can do this in a small non-stick skillet or frying pan, but you will achieve the best results using a traditional crepe pan.  My absolute favorite is the Berndes 9.5-inch crepe pan.  I have never had a crepe failure using this pan.  In my opinion it is the best non-stick cookware available on the market.  If you enjoy making crepes (savory or sweet) this is a terrific investment.