GLUTEN FREE SWEET AND SAVORY CREPES with DAIRY FREE Instructions

Posted by Bryna Bear aka Gluten Free Baking Bear

     For my Crepe Tea Party I served savory and sweet crepes.  Last year for my French Tea Party I made savory crepes and they tasted great, but I had such a hard time flipping them.  This is a new recipe for Savory Crepes. These crepes are delicious, thin, pliable and so easy to work with.  I used the same basic recipe for both the savory and sweet crepes at this Tea Party.  For the savory crepes I added fresh herbs and with the sweet crepes I added some sugar to the batter.  Another exciting thing about this crepe recipe is that no xanthan gum or guar gum is necessary.  Truthfully, I forgot to add some when I converted the wheat recipe into a gluten free one.  I began to cook them before I realized my omission.  Then, since they were staying together very well without using any gums, I just left it out all together.  Happy accident.
     You can make these several days ahead, keep them in the fridge and then just heat them up before serving.  You can also freeze them for use more than three days later.  I used a deli type paper between each crepe to keep them from sticking together.  I wrapped the pile of crepes in foil and heated them up in a low 200° oven before serving.  At the Tea Party the crepes were kept warm, still covered in the foil, on a hot plate.  Guests opened the foil, removed a crepe and recovered them with the foil.  This worked very well, the crepes stayed warm, they did not dry out and were just the right texture. 

Crepes, wrapped in foil,  keeping warm on a hot plate set to the lowest heat setting.

Guests opened the foil, removed a crepe and then closed the foil to keep them warm.

     I set up serving stations for the savory crepes first.  I forgot to take photos.  I get so involved in serving (and eating) that I forget all about capturing the moment in a photo.  I kept the fillings warm on a warming tray with covered dishes.  The fillings included cheese sauces (dairy and non dairy), sautéed mixed vegetables and mushrooms.  I also served some summery canapés and a salad.

Sautéed vegetables for filling savory crepes
 (broccoli, zucchini, garlic, carrots and some herbs).

Mushrooms with garlic for filling savory crepes.
These were cooked outside on the grill.

     The dessert station, that I remembered to take a photo of, included fresh fruit, ice cream (dairy and non dairy), homemade strawberry sauce, Nutella and chocolate peanut butter.  I also served some Pignoli cookies.

Dessert Crepe Station.  

     I made enough so that each guest could have two or three of each kind of crepe.  I froze the leftovers, well wrapped in plastic.  
      Only two of us must eat gluten free, but all the guests loved the crepes and praised the taste and texture.  I love Tea Parties!

GLUTEN FREE SAVORY CREPES  

Makes about 16

Ingredients

1¼ cup	Tapioca Flour
½ cup	White Rice Flour - Superfine Ground (or Sweet Rice Flour)
¼ cup	Sorghum Flour
¼ tsp.	Sea Salt
4 large	Eggs
2 cup	Water or Milk (I used almond milk.)

Directions
CREPES

1. Add the flours and salt to a bowl and mix well with a whisk.  Set aside.
2. Add the eggs and milk or water to a blender or large bowl.  Blend or whisk until well mixed.
3. Add the flour mixture to the liquids in the blender or bowl.  Blend or whisk together until smooth. 

   

   Savory batter.  It should be very thin.

   Scrape down the sides of the blender if needed.

   

   My crepe cooking set up.
   A bowl of batter (these are sweet crepes), a ¼ cup measure, deli paper sheets,
   a wooden crepe turner (I used it to help lift the edge of the crepe
    and then I flipped them with my fingers.),  two timers
   (one set to 90 seconds for first side and one set to 60 seconds for the flip side).

4. Heat a 7, 8 or 9-inch crepe pan or non stick skillet over medium low flame.  Grease the pan with butter, oil or margarine.  Do not allow the pan to smoke or to brown the grease.
5. Pour ¼ cup of the batter onto the hot pan.  Tilt the pan and swirl the batter so that the batter spreads evenly over the bottom of the pan.  You can patch holes with drops of batter if needed.  The crepes should be about ⅛-inch thick.
6. Cook on the first side about 60-90 seconds or until the top is dry and the bottom is lightly browned.

   

   Cooking the first side.

7. Flip the crepes and cook about 60 seconds on the second side or until lightly browned.  I used my fingers to flip the crepes.  You can also use tongs or what ever works for you.

   

   Cooking the second side.

8. Slide or flip the crepe onto a piece of deli paper or parchment paper, or foil.
9. Repeat with the remaining batter.   Separate the crepes between pieces of deli or parchment paper or foil so that they do not stick to each other and can also be reheated in the oven.

GLUTEN FREE SWEET CREPES

Makes about 16

Ingredients

1¼ cup	Tapioca Flour
½ cup	White Rice Flour - Superfine Ground (or Sweet Rice Flour)
¼ cup	Sorghum Flour
¼ cup	Sugar
¼ tsp.	Sea Salt
4 large	Eggs
2 cup	Water or Milk (I used almond milk.)

Directions

1. Add the flours, sugar and salt to a bowl and mix well with a whisk.  Set aside. 
2. Next follow the instructions #2-#9 for the Savory Crepes above.

GLUTEN FREE SAVORY CREPES Makes about 16 Ingredients 1¼ cup Tapioca Flour ½ cup White Rice Flour - Superfine Ground (or Sweet Rice Flour) ¼ cup Sorghum Flour ¼ tsp. Sea Salt 4 large Eggs 2 cup Water or Milk (I used almond milk.) Directions SAVORY CREPES Add the flours and salt to a bowl and mix well with a whisk. Set aside. Add the eggs and milk or water to a blender or large bowl. Blend or whisk until well mixed. Add the flour mixture to the liquids in the blender or bowl. Blend or whisk together until smooth. Scrape down the sides of the blender if needed. Heat a 7, 8 or 9-inch crepe pan or non stick skillet over medium low flame. Grease the pan with butter, oil or margarine. Do not allow the pan to smoke or to brown the grease. Pour ¼ cup of the batter onto the hot pan. Tilt the pan and swirl the batter so that the batter spreads evenly over the bottom of the pan. You can patch holes with drops of batter if needed. The crepes should be about ⅛-inch thick. Cook on the first side about 60-90 seconds or until the top is dry and the bottom is lightly browned. Flip the crepes and cook about 60 seconds on the second side or until lightly browned. I used my fingers to flip the crepes. You can also use tongs or what ever works for you. Slide or flip the crepe onto a piece of deli paper or parchment paper, or foil. Repeat with the remaining batter. Separate the crepes between pieces of deli or parchment paper or foil so that they do not stick to each other and can also be reheated in the oven. GLUTEN FREE SWEET CREPES Makes about 16 Ingredients 1¼ cup Tapioca Flour ½ cup White Rice Flour - Superfine Ground (or Sweet Rice Flour) ¼ cup Sorghum Flour ¼ cup Sugar ¼ tsp. Sea Salt 4 large Eggs 2 cup Water or Milk (I used almond milk.) Directions SWEET CREPES Add the flours, sugar and salt to a bowl and mix well with a whisk. Set aside. Next follow the instructions #2-#9 for the Savory Crepes above.

GLUTEN FREE DAIRY FREE SAVORY CREPES, FILLED WITH SAUTED VEGETABLES AND SERVED WITH MUSHROOM GRAVY

Posted by Bryna Bear aka Gluten Free Baking Bear

     Crepes are a thin French pancake.  They can be filled with savory items for lunch or dinner or with sweet things for dessert or breakfast.  There are sweet batters for sweet fillings and unsweetened batter for savory crepes.  There are also buckwheat crepes.  I made an unsweetened crepe batter for savory crepes.
     Crepes can be made a few days ahead and stored in the refrigerator between layers of plastic wrap, waxed paper or parchment paper  (so they don’t stick together).  For a crowd you can easily reheat them in the oven or some people enjoy them at room temperature with warm or cold fillings.  Filled crepes are folded or rolled.  For the French Tea Party I folded it in half and then served each guest a half of a crepe.
     I decided to use Julia Child’s recipe from her cookbook “Mastering the Art of French Cooking” and then I converted the recipe into a gluten free version.   I never tried to make gluten free crepes before.  I have a non-stick crepe pan, a wooden crepe turner and a wooden crepe batter spreader.  I read some instructions about pouring the batter into the pan while the pan is tilted at an angle and turning the pan as you pour so the batter spreads.  I guess I am not coordinated well enough to do all that at the same time.  
     My first several crepes kept falling apart when I tried to turn them over (the damage was irreparable...but they tasted great).  I had almost used up half the batter when I finally ceased and desisted and watched some videos on Youtube.  Jaques Pepin used his bare fingers to grab an edge to flip them.  It looked so easy.  I figured the spatula and wooden turner must be to blame for tearing my crepes.  My goodness those crepes were hot!  My bare fingers could not manage to turn them without breaking them.  So then I deduced that the gluten free texture must be different from the wheat crepes and decided to try flipping the crepes over with a plate.  My first few attempts required two plates to get the crepe with the right side into the pan, but then I got it down to a one plate method.  I slid the cooked side onto a plate, put the pan over the plate and with two oven mitt clad hands I held the plate and pan together as I flipped the crepe over into the pan raw side down. Success! 
     Jacques Pepin patched the holes in the crepes with some batter.  Even his crepe batter did not spread perfectly all over the pan.  I managed to make the rest of the batter into whole crepes, but I had wasted too much batter at first and I had to make another batch.  Julia Child’s instructions indicated that the batter had to be refrigerated for several hours before using, but Jacques Pepin cooked his right after mixing the batter.  My first batch was refrigerated overnight the second was used right away.  Truthfully, I think the fresh batter came out better. 
     Every recipe I looked at said that mixing the batter in a blender was the way to go.  I wonder how they managed to make crepes before electricity.  I’m all for modern conveniences and used a blender.  You should try to make the crepes very thin, about 1/16th of an inch thick.  I did not measure mine, but I’m pretty sure they were a bit thicker than that.  I was just happy that they were whole, round and cooked.
     For the Tea Party I made the crepes, the filling and the gravy dairy free. I sautéed chopped vegetables for the filling and made the Mushroom Gravy from my Thanksgiving post. Everyone loved them and they came out quite delicious. 

UPDATE:  I now have a new easier to make and turn over crepe recipe.  Try this new crepe recipe with these fillings. 

GLUTEN FREE CREPES FOR SAVORY FILLINGS

Makes about 20 crepes

Ingredients
CREPES

2 cups	Milk - For Dairy Free use non-dairy milk such as almond.
4 large	Eggs
1/2 tsp.	Sea Salt
1 cup	Sorghum Flour
1/4 cup	Tapioca Flour
1/4 cup	Chickpea Flour
3/4 tsp.	Xanthan Gum
4 Tbs.	Oil or Melted Butter or Margarine

Directions

1.   In a small bowl add the flours, salt and xanthan gum and mix well.  Set aside.
2.   Add the eggs and milk to the blender, then add the flour mixture and then the oil or melted butter or margarine.

   

   Ingredients in the blender.

3.   Blend at top speed for 1 minute.
4.   Scrape down any flour that has stuck to the sides of the blender and blend for a few more seconds.

   

   Batter after blending.

5.   The batter should be the thickness of heavy cream and coat the back of your wooden spoon.  If too thick add water, a tablespoon at a time, until the right consistency is reached.

   

   Batter coating the back of a wooden spoon.

6.   Heat a crepe pan (mine is 8 1/2 inches on the bottom) over medium to medium high heat.
7.   Grease pan with oil (I used cooking spray) before making each crepe.
8.   Use about 1/4 cup of batter for each crepe.  (I had to use 1/3 cup.)
9.   Tilt the pan and pour the batter into the pan as you turn the pan in all directions to spread the batter out over the bottom of the pan.  Fill any uncovered areas with a little batter.
10.   Cook for about 45 seconds or until lightly browned.

    

    Crepe with the top raw and bottom cooked, ready to flip over.

11. Flip the crepe over and cook on the other side for about 20-30 seconds.  (I slid the crepe onto a plate after the first side was cooked.  I covered the plate with the pan and using two oven mitts on my hands I held the plate and pan together and turned the crepe over into the pan with the raw side facing the bottom of the pan.)

    

    The plate with the crepe raw side up and the pan on top,
    ready to be turned over while wearing oven mitts.

    
    

    

    The crepe turned over with the raw side facing down.
    The crepe will be centered by shaking the pan.

12.   If not eating right away allow the crepe to cool completely before placing a piece of plastic wrap, parchment paper or waxed paper on top and placing the next crepe on top.  Repeat making the crepes until all the batter is used.  Store the crepes for up to 5 days separated with waxed paper, parchment paper or plastic wrap and zipped up in a plastic bag.  The cooked crepes freeze well.  Reheat when ready to use.

    

    Cooked crepes piled between layers of plastic wrap.

VEGETABLE FILLING FOR CREPE

Ingredients

1 medium	Onion chopped
2 large	Cloves of Garlic minced or crushed.
3 cups	Chopped vegetables such as zucchini, yellow squash, peppers, string beans or any combination of these.
to taste	Salt and Pepper
1/2 tsp.	Ground Herbs de Provence  (This is a combination of herbs very commonly used in France.  Mine contains Basil, Marjoram, Rosemary, Sage, Thyme, Savory and Lavender.  Usually the French version has Savory, Fennel, Basil and Thyme.)
2 Tbs.	Olive Oil for cooking

Directions

1. Heat oil in a sauté pan. 
2. Add the onions and sauté for a few minutes.
3. Add the garlic and sauté about 30 seconds.
4. Add the rest of the vegetables and sauté until tender.
5. Add the Herbs de Provence and season with the Salt and Pepper to taste.

MUSHROOM GRAVY

Directions

1. Make 1/2 recipe Mushroom Gravy.

GF Savory Crepes filled with vegetables, folded and cut in half.
Next the mushroom gravy will go on top.
Photo by Mary Pearson

ASSEMBLING THE CREPES

1. Take one crepe.
2. Place about 1/4 cup of vegetable filling on one half of the crepe.
3. Fold the crepe in half.  Repeat until you have the desired amount of crepes.  
4. If the crepe and filling are cold place the folded crepes on a foil lined baking sheet and heat in a 350 degree oven for about 5-10 minutes until warmed through.
5. Cut the folded crepes in half and place one half on each plate. 
6. Top with mushroom gravy.
7. Serve and enjoy.

GLUTEN FREE CREPES FOR SAVORY FILLINGS Makes about 20 crepes Ingredients CREPES 2 cups Milk - For Dairy Free use non-dairy milk such as almond. 4 large Eggs 1/2 tsp. Sea Salt 1 cup Sorghum Flour 1/4 cup Tapioca Flour 1/4 cup Chickpea Flour 3/4 tsp. Xanthan Gum 4 Tbs. Oil or Melted Butter or Margarine Directions In a small bowl add the flours, salt and xanthan gum and mix well. Set aside. Add the eggs and milk to the blender, then add the flour mixture and then the oil or melted butter or margarine. Blend at top speed for 1 minute. Scrape down any flour that has stuck to the sides of the blender and blend for a few more seconds. The batter should be the thickness of heavy cream and coat the back of your wooden spoon. If too thick add water, a tablespoon at a time, until the right consistency is reached. Heat a crepe pan (mine is 8 1/2 inches on the bottom) over medium to medium high heat. Grease pan with oil (I used cooking spray) before making each crepe. Use about 1/4 cup of batter for each crepe. (I had to use 1/3 cup.) Tilt the pan and pour the batter into the pan as you turn the pan in all directions to spread the batter out over the bottom of the pan. Fill any uncovered areas with a little batter. Cook for about 45 seconds or until lightly browned. Flip the crepe over and cook on the other side for about 20-30 seconds. (I slid the crepe onto a plate after the first side was cooked. I covered the plate with the pan and using two oven mitts on my hands I held the plate and pan together and turned the crepe over into the pan with the raw side facing the bottom of the pan.) If not eating right away allow the crepe to cool completely before placing a piece of plastic wrap, parchment paper or waxed paper on top and placing the next crepe on top. Repeat making the crepes until all the batter is used. Store the crepes for up to 5 days separated with waxed paper, parchment paper or plastic wrap and zipped up in a plastic bag. The cooked crepes freeze well. Reheat when ready to use. VEGETABLE FILLING FOR CREPE Ingredients 1 medium Onion chopped 2 large Cloves of Garlic minced or crushed. 3 cups Chopped vegetables such as zucchini, yellow squash, peppers, string beans or any combination of these. to taste Salt and Pepper 1/2 tsp. Ground Herbs de Provence (This is a combination of herbs very commonly used in France. Mine contains Basil, Marjoram, Rosemary, Sage, Thyme, Savory and Lavender. Usually the French version has Savory, Fennel, Basil and Thyme.) 2 Tbs. Olive Oil for cooking Directions Heat oil in a sauté pan. Add the onions and sauté for a few minutes. Add the garlic and sauté about 30 seconds. Add the rest of the vegetables and sauté until tender. Add the Herbs de Provence and season with the Salt and Pepper to taste. MUSHROOM GRAVY Directions Make 1/2 recipe Mushroom Gravy. ASSEMBLING THE CREPES Take one crepe. Place about 1/4 cup of vegetable filling on one half of the crepe. Fold the crepe in half. Repeat until you have the desired amount of crepes. If the crepe and filling are cold place the folded crepes on a foil lined baking sheet and heat in a 350 degree oven for about 5-10 minutes until warmed through. Cut the folded crepes in half and place one half on each plate. Top with mushroom gravy. Serve and enjoy.