Sunday, March 27, 2011

Tasty Crepes

Our family is very into pancakes, waffles, skinnies aka crepes.  Skinnies is what Andrew's Finnish grandma called crepes or really thin pancakes.  My mother in law has passed the recipe down to "us girls" and we are keeping the tradition going.  They are sooo good and I have been missing them, so I decided to try my recipe for them with gluten-free flour.  I bought Red Mill all purpose flour this week:

My husband said he had no idea they were gluten free, so according to that I think they turned out pretty good!  Here is the recipe:


2 eggs, beaten
1/3 cup all purpose baking flour (I used gluten free, but you can also use regular)
1/4 cup preferred sweetener (I used raw sugar)
3/4 cup whipping cream*
1/4 cup water*
pinch of salt

*Feel free to use whatever milk you have on hand, the original recipe calls for 1 cup evaporated milk, I have used almond milk, coconut milk, regular milk- they all work!

Mix all the ingredients in a bowl in order.  Heat a skillet on medium-high heat, add a teaspoon of butter each time you add a ladle of mixture.  (You do not want the butter smoking, the temp should be just below that, it takes a few tries to get the heat right.)  Fill the skillet "just" to the edge with the batter, you want it to be thin.  When it starts to set, carefully flip it over and spread it out.  Stack on a plate when finished, repeat until the batter is all gone.  

I served this with scrambled eggs, but sausage or bacon would be a nice side.  It made 2 crepes for me, 4 for my hubby, 1 for my son.  

Typically I put out powdered sugar, butter, sugar, agave, maple syrup, fresh whipped cream and strawberries for toppings.  (So basically anything sweet, I kinda felt like ELF naming the toppings- ha!)  Enjoy!!

1 comment:

  1. you are a great food photographer!


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