Wednesday, March 7, 2012

Breakfast Crepes Three Ways

Today is a big day, my first Gluten Free Ratio Rally! I feel fortunate and encouraged to be part of this community of ratio experimenters! T.R. from No One Likes Crumbley Cookies hosted this months rally for gluten free crepes and I've include a list of all the other delicious recipes at the very bottom of this post.

My journey with gluten free crepes really started in January, after I had recovered from the holidays and set about learning to use the new crepe pan that my mom and step-dad got me for Christmas. It's the kind that you just dip into a shallow plate or bowl and the batter sticks to form a thin crepe. My mom had one of these and I've always envied it. The recipe I used in the beginning was one included in the packaging, just adapted to be gluten and dairy free. When I weighed all the individual ingredients, a clean ratio did not appear. So I threw out everything that I had been doing and started from scratch.

When I think of crepes, I think of breakfast and lingonberries, so my crepes are similar to a thin version of my pancakes. I ended up settling on the original ratio from Micheal Ruhlman's Ratio; 1 part flour : 2 parts liquid : 2 parts egg with an added 60 grams of coconut oil, 45 grams of sugar, and 32 grams of flaxseed meal. This recipe makes about 15 crepes which seems to be enough to snack on along the way, breakfast for two very hungry adults, and several folded up as snacks for later.

Breakfast Crepes for the Gluten Free Ratio Rally

77 grams all purpose gluten free flour blend
77 grams whole grain gluten free flour blend
310 grams (6) large eggs
310 grams almond milk
60 grams coconut oil, melted
45 grams sugar
32 grams flaxseed meal

In a medium bowl, combine all ingredients and using a hand mixer, combine until smooth.
Pour into a dipping dish or shallow serving dish (a shallow layer cake pan or pie dish may work).
Bring a dip-able crepe pan to heat on medium to medium high.
Once the pan is hot enough that water beads up and rolls off, quickly dip the top of the pan into the batter, turn over, and place back on the burner to cook.
After about 2 minutes, the center and edges of the crepe should begin to set.
Using a silicone spatula, carefully pull the edges up and gently flip.
Cook for about another 30 seconds and then gently lift off with the silicone spatula and place on a plate.

Makes about 15 crepes.

Three Fillings

Way 1: Coconut Lemon Poppyseed Whip

1 can coconut milk, refrigerated for at least 24 hours
1 tbsp poppy seeds
1 meyer lemon, zested and juiced
2 tbsp sugar
1 vanilla bean (or 1/2 tsp vanilla extract)

Scoop out the creamy top layer of the coconut milk, be careful to avoid the liquid part, and place in the bowl of a stand mixer (or medium bowl).
Scoop out the inside of a vanilla bean into the bowl.
Add the rest of the ingredients and whisk until soft peaks begin to form.

Way 2: Savory Greens

2 cups dark leafy greens (kale, spinach, arugula)
3 pieces of bacon, cut in 1 inch squares
1/4 cup crumbled goat cheese

In a medium pan, cook the bacon squares until almost done.
Add the washed greens and cook until tender.
Place the bacon and greens in a small bowl and toss with goat cheese crumbles.

Way 3Lingonberry

What are you're favorite crepe fillings?
Pin It
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  1. all three ways sound fantastic, I especially like the Coconut Lemon Poppyseed Whip

    1. Thanks Karen. I'm pretty pumped about the Coconut Lemon Poppyseed Whip!

  2. Welcome to your first rally! You did a wonderful job - these crepes are beautiful and the fillings sound delicious!

  3. Welcome welcome welcome!!!

    These look so delicious, and I love the different fillings.

    Great job.

    1. Thanks Morri! I'm so excited to part of the rally!

  4. Welcome! You made some tasty treats! All of these fillings sound great! I love using flax seed meal.

  5. Thanks Erin! I started putting flaxseed in my pancakes when I realized it reminded me of the wheat germ my mom used to put in pancakes when I was little.

  6. Yay for your first contribution to the Rally! This was a wonderful post - loved all three fillings. I actually have a can of coconut milk in the fridge right now - how convenient. :) Looking forward to future Rally posts!

    1. Thanks Jonathan! I love all the wonderful things that can be done with a can of refridgerated coconut milk!

  7. Your crepes are beautiful - so thin! I want one of those dip-able pans. And I, too, love to add ground flax seeds to everything I remember my mom putting wheat germ in. :)

  8. Thanks so much Tara! The dip-able pans are pretty wonderful. The ratio based recipe actually worked much better with the pan, than the recipe that came with it!

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