Gluten-free Crepes

I had never made crepes before I tried this recipe. I was amazed by how easy they were to make and how good they tasted! I also made up a kale, mushroom and cheese filling to go inside and it turned out really good. The crepe recipe came from Barbara Kliment at the Nebraska Grain Sorghum Board. Thanks Barb!

Crepes:

• 1 cup Carol’s Sorghum Blend
• 1/8 tsp salt
• 2 large eggs beaten
• 2 Tbsp butter, melted
• 1 1/2 cups milk (I used almond milk)

Carol’s Sorghum Flour Blend:

• 1 1/2 cups sorghum flour (or brown rice flour)
• 1 1/2 cups potato starch (not potato flour) or cornstarch
• 1 cup tapioca flour/starch

Stir together flour mixture and salt in a small bowl and set aside. In a large bowl, whisk together eggs and melted butter.

Eggs mixed with butter and flours.

Add milk and mix until well-blended. Add flour mixture and whisk until batter is smooth. The batter should be thin, pourable and not very elastic.

The batter is very thin.

Heat a non-stick 12-inch skillet over medium-high heat. When pan is hot, ladle 1/4 cup of batter into skillet, swirling to spread evenly and thinly.

Here’s the first crepe cooking in the frying pan.

Allow the batter to cook until set but not crispy (1 to 2 minutes). Flip crepe over with a wide spatula. Allow the other side to cook for about 30 seconds.

The first one didn’t look that great when I flipped it over, but each one got a little better.

Remove crepe from the pan and cover with a moist paper towel. Repeat with remaining batter and stack crepes, covered, until ready to serve.

Finished crepe ready to put in filling.

Fill with your favorite filling and enjoy! (My filling recipe is below) Makes about 10 crepes.

Filling:

(I made this before making the crepes)

• 6 slices bacon, fried and cut into bite-sized pieces
• 2 Tbsp olive oil
• 2 Tbsp minced garlic
• 1 large white onion, chopped
• 4 cups chopped kale
• 5 large white mushrooms, sliced
• 2 tsps dried basil
• 2 cups shredded cheese (I used Italian six-cheese blend)

Frying bacon is a good first step for any recipe!

Sauté onions and garlic in olive oil until tender.

Sauté onions and garlic in olive oil.

Add kale, mushrooms and bacon pieces, plus basil.

Next the vegies, bacon and basil are added to the skillet.

Cover and cook on medium-low until kale is tender and mushrooms are cooked, stirring occasionally.

Cover skillet and cook on medium low, stirring occasionally until vegetables are cooked.

Cooked vegies and bacon for filling.

Add Italian blend shredded cheese and stir to mix in. Remove from heat and set aside until crepes are ready.

Add cheese to filling, remove from heat and set aside.

I used an Italian shredded cheese blend. You could use whatever cheese you like best.

Added the vegie-bacon-cheese filling and gently rolled it up.

I also warmed up some frozen blueberries in the microwave and tried them in a couple of crepes. Marvelous!

I tried some with warmed up blueberries, too – yummy!

 

 

Milo says….

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