Gluten-free bread is expensive, and flavor is always kind of a crapshoot. It’s never really going to taste exactly like bread and different flours taste different. I like the bread I make from scratch.
But here’s the thing: making bread from scratch takes forever. Even (especially?) gluten-free bread. I’ve got a good recipe – that’s another post though.
So a couple of weekends ago, I was craving peanut butter. Normally, I’ll cut up an apple or cut a celery stalk and have some peanut butter. That was not going to work this time, because it turns out that I was craving a peanut butter sandwich. And of course – no bread in the house. (There’s almost never GF bread in the house.) Peanut butter tastes terrible on corn tortillas – don’t try it, just trust me – and so what to do?
The answer, my friends, is crepes. Crepes are quick to make, quick to cook, easy to eat (I had one with peanut butter while I was finishing cooking the batch, thus sating my craving), and then you have extra crepes around! At least for a bit until everyone else eats them. They go fast.
5.5oz ATK GF flour blend
1.5c milk (the recipe calls for whole, we never have whole in the house, 1% works fine)
2 large eggs
2T unsalted butter, melted & cooled
Start heating a 10″ nonstick skillet over medium heat. We actually have a crepe pan, so if you have one, please use it instead. A skillet is a fine substitute and not having a crepe pan should not stop you.
Whisk the dry ingredients (which includes the sugar this time!) into a medium bowl. Mix the wet ingredients into another bowl. Pour the wet ingredients into the dry, whisk until all the lumps are gone.**
Once the pan is heated, pour about 0.25c of batter into the pan and swirl to get a thin, even layer of batter. (This is easily the hardest part of making crepes, and your first crepe is often kind of a mess. It’s ok, even if it looks bad, it makes a nice snack while you’re cooking the rest of them.)
Cook the crepe without moving until the edges are brown (about a minute). Gently slide a spatula around and under the crepe, loosening and then trying to flip. Cook until second side is lightly spotted – only about 30 seconds or so. Then transfer to a waiting plate. Repeat until your batter is done, placing one crepe on top of another.
This is the crepe recipe from America’s Test Kitchen’s How to Be Gluten-Free, which is a cookbook I HIGHLY recommend if you’re a gluten-free person like myself.
** Aside: I often mix the wet ingredients together in to a 4c pyrex measuring cup and then put the dry into the wet, to make the batter easier to pour into the pan.