I’m not a chef, nor do I claim to enjoy cooking. I tend to do it out of necessity and anything that I do create is usually on the minimalist side with few ingredients and instructions – otherwise I get overwhelmed and throw in the towel! Occasionally however I do get inspired and feel the need to flex my culinary muscles, and this weekend was one of those times. I’m not sure if it was the relaxed feel of the long weekend, the fact that I spent a day at a conference related to food and travel writing, or if I was just plain hungry that morning, but I was laying in bed scrolling through my Twitter feed and I there it was – Gluten Free Crepes! Thanks to the inspiration from tweeter @Marziabella72 I busted out my crepe pan that has been sitting unused for the 2 years since I bought it and set to work on this easy-to-remember recipe.
They are basically 3 ingredients – even I can handle that! I doubled the batch so that we could have left overs to warm up later (they are to die for warmed up with a little bit of butter and cinnamon) and my über picky eater even took a bite! It ended there but it’s a victory that he allowed it to touch his lips, trust me! So my leisurely morning making crepes and sipping my coffee was going pretty smoothly until clumsy me managed to drop the bowl of batter and it spilled all over my glass cooktop and myself. It was once again proof that I am not meant to cook unattended. The mess was unforgiving and took sometime to clean up, after all the stove was HOT when I managed to dump the batter all over it. Good thing I doubled the recipe or I wouldn’t have gotten to taste my efforts, which were fantastic if I do say so myself!
- 2 2/3 cups (630 ml) milk
- 4 eggs
- a pinch of salt
- 1 cup (240 grams) corn starch
- 1 tsp (6.5 grams) butter or oil for the pan
- Whisk eggs
- Add corn starch and salt, mix thoroughly
- Slowly add the milk, whisking well as you go
- Let it sit for 15 minutes
- Grease pan with the oil or butter and heat
- When the pan is warm pour 1 spoon of batter onto the pan
- Spread out the batter into a thin circle by moving the pan
- Crepes are ready to flip when they start to turn up at the edges
- Cook for 1 minute on the other side before removing.
- Serve with whichever sweet or savoury topping you prefer. Popular choices are ham, cheese, eggs, bacon, powdered sugar, nutella, cinnamon apples, jam, fresh fruit, whipping cream - the possibilities are endless!
- Grease the pan after every 5 crepes