I have been making crepes since I was 12. They are my go to when I have nothing to eat. Sweet, savory or plain, there is always something around the house you can stuff in a crepe. Loosing crepes was one of my biggest fears about cutting out flour.
Attempt 1- gluten free four mix
I found this recipe on the Internet and they said it was a dependable and versatile gluten free flour mix (GFFM):
3c brown rice flour
1c tapioca flour
2/3c potato starch
My eyeballing approximate recipe:
Beat:
2 eggs
1/2 cup unsweetened almond milk
blend with:
1/2 cup unsweetened almond milk
blend with:
1c GFFM
(makes 3-4 crepes)
Normally I can do this by hand, but I had to use the hand blender in order to really mix it in. I used an extra egg to help bind the mixture. They turned out ok, fine even, but good would be a stretch and definitely not great. The texture was a bit dense and tough, and you really had to use a thin layer or they became hard.
(makes 3-4 crepes)
Normally I can do this by hand, but I had to use the hand blender in order to really mix it in. I used an extra egg to help bind the mixture. They turned out ok, fine even, but good would be a stretch and definitely not great. The texture was a bit dense and tough, and you really had to use a thin layer or they became hard.
Attempt 2- Oat Flour
Beat 1 egg
1/2 cup unsweetened almond milk
blend with:
1/2 cup oat flour
(makes 2-3 crepes)
Wow. Why does anyone use rice flour when there is oat flour??!! There is no comparing! It's soft and smooth and not at all sandy the way rice flour is. Although I still had to use the hand blender to mix all the lumps out - the oat flour made a perfect crepe!
1/2 cup oat flour
(makes 2-3 crepes)
Wow. Why does anyone use rice flour when there is oat flour??!! There is no comparing! It's soft and smooth and not at all sandy the way rice flour is. Although I still had to use the hand blender to mix all the lumps out - the oat flour made a perfect crepe!
Winner. (Phew.)
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