Recently I became rather obsessed with the idea of trying to create gluten-free crepes that taste as good as I remember traditional crepes to be. About a year ago I started using Carol’s Gluten Free Flour, and it’s really the only gf flour I use anymore. It has the lightest texture and flavor of any gluten-free flour I’ve ever tasted. So far it has worked perfectly for everything from delectable cupcakes to scrumptious apple ring fritters. I know I probably sound like an infomercial, but I really just love this stuff (no payment or reimbursement has been sent my way for me to say that)…although Carol, if you’re listening I wouldn’t mind a bag or two of flour (I plow through this stuff like nobody’s business).
So anyhow, I decided it was time to see if my trusty flour was up for the challenge of becoming crepe-worthy. Turns out it was! My daughter and I have been feasting on crepes stuffed with fresh strawberries and whipped cream just about every weekend for the past 5 weeks. Even my daughter who said in the past that she “thinks crepes are gross,” has requested them more than a couple times. Delicious!
Anyhow, for any of you who are interested, at the bottom of this post is the adapted (and sweetened) recipe I’ve been making. For those of you who are lucky enough to be able to feast on traditional floury goods, the original recipe can be found here (although I’d probably still sweeten it a bit if you’ll be having them with berries). Enjoy!
I also thought that this post was the perfect time to use (and show off) the new photo backdrop that my daughter and I made a couple weekends ago. Doesn’t it look like an old weathered table?! We just took two old wooden palettes, removed the boards from one, and then nailed them all together onto one palette. I think it looks pretty good!
Oh, and I also thought it would be amusing for me to show you the way things really look behind the scenes when I’m not so closely focused in on the food. Messy desk and pile of bills, check! Ugly scanner to the side and two photo backdrops propped up on a folding tray, check! Oh, and of course music from Pandora playing on my computer, check!
If you’re looking for some last minute Easter/Springtime inspiration for your weekend, here are a few sweet posts here on Creature Comforts that you might have missed:
- DIY Fabric Peony Flowers for Accessories, Home Decor, and Gift Topping
- A roundup of 10 Springtime Printables & DIY Projects
- 3 Unique Easter Gift Basket Ideas for Adults
- 12 Pages of Free Eater Printables (designs for both girls & boys)
- Create an easy Teapot Floral Centerpiece – perfect for Easter brunch
- Also be sure to check out my Easter and DIY & Freebies boards over on Pinterest for more great inspiration and DIY ideas
Hope you have a wonderful Easter weekend! I’ll see you all next week. xo Ez
Gluten-Free Crepes with Strawberry
Makes 5 large crepes
1 teaspoon vanilla, gluten-free
1/2 cup milk (I use non-fat)
1/2 cup water
1/4 teaspoon salt
1-2 tablespoons sugar (add more or less depending on your preference)
1 cup Carol’s Gluten-Free All Purpose Flour
2 tablespoons salted butter, melted
1 tablespoon butter, for pan
(optional) – powdered sugar and whipped cream
Fresh Strawberry Topping
- 1/2 to 1 container fresh strawberries, washed and cut into bite-size pieces
- 2 tablespoons sugar (more or less to taste)
- (optional) 1/2 teaspoon freshly grated lemon or orange zest
- Place strawberries into a bowl and sprinkle with sugar and zest. Use a spoon to gently mix the berries until the sugar has coated them. Set aside and allow berries to soften in the sugar before serving. About 5 minutes.
- Place 2 tablespoons of butter into a small saucepan, and melt over low heat. Meanwhile, in a medium mixing bowl, whisk together the eggs, vanilla, milk, water, salt and sugar until thoroughly combined. Gradually add in the flour with whisk to combine. Remove butter from heat, and pour into batter in a steady stream while slowly whisking to combine. Mix until smooth. Note: Crepe batter is much thinner than pancake batter, so don’t be alarmed if it seems runny. You can always whisk in an extra bit of flour to thicken it up a bit if need be.
- Heat a small amount of butter in a large frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe. As soon as you’ve poured the batter, tilt and swirl the pan in a circular motion so that the batter coats the surface evenly. Use caution…this is the part when I usually burn myself.Cook the crepe for about 2 minutes, until the bottom is light brown.
- Using a rubber spatula, flip the crepe and cook the other side. Repeat this process with remaining batter. You can keep your finished crepes warm in an the oven (on very low heat) until you are ready to serve.
- Top crepes with fresh strawberries, a dallop or two of whipped cream, and a dusting of powdered sugar.