February 19, 2010

We enjoyed these crepes Tuesday evening for a special pancake dinner in order to mark our transition into the Lenten season. The crepes were a bit of a flop for my boys, who are decidedly bigger fans of the traditional American fluffy pancake. But my husband and I absolutely love these crepes, especially with some jam and some creme fraiche (sour cream) or some Nutella.  If you are not gluten-free, you can substitute the first four ingredients for 1 C of all-purpose flour. Enjoy!

  • ½ C sorghum flour
  • ¼ C tapioca starch
  • ¼ C potato starch
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • ¼ C sugar
  • 4 eggs
  • 1 C milk
  • zest and juice of 1 navel orange (juice should measure about 1/3 C, add more milk if necessary)
  • 6 T unsalted butter, melted, plus ½ T more for the skillet
  • 1 tsp vanilla

Thoroughly combine the dry ingredients together in one bowl, and whisk the wet ingredients together in another. Gradually whisk the dry ingredients into the wet ingredients until there are no lumps left, (use an immersion blender if you like) and let the batter sit for 15 minutes or so. Melt ½ T butter in a large, nonstick skillet over medium heat, turning the pan so that the butter completely coats the bottom. When the butter is sizzling, pour 1/3 C crepe batter into the skillet and swirl the skillet so that the batter evenly distributes over the bottom of the pan in one thin layer. Make sure you whisk the batter a little each time you scoop some out, because the flour might settle a bit at the top of the batter. Cook the crepe about a minute or so on each side. You can turn up the heat a bit if you like your crepes nice and brown. Serve the crepes warm with filling(s) of your choice.

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