Breakfast for dinner, in our non-gluten-free days that was a common Sunday night dinner option for us which usually meant waffles and occasionally crepes. After about a two-year hiatus we enjoyed eating crepes for the first time since my son’s diagnosis this past Sunday night. We also tried out a new gluten free flour option by Pillsbury which we picked up at Costco for $7.69 for 4 lbs.
Oh it was fun and tasty to have crepes as an option again!
I used the recipe right out of the Better Homes and Gardens Cookbook for crepes swapping cup-for-cup the Pillsbury Gluten Free flour for the flour called for in the recipe. The results were tasty. We also like to dress our crepes with lemon juice and sugar and this time we also added slightly-salted cashew pieces that we pick up at Trader Joe’s.
Here is the recipe for crepes which is double the recipe in the cookbook:
Yield: About 18- 20 crepes
3 cups milk
1/2 tsp salt
2 cups Pillsbury Gluten Free flour
Beat with an electric beater the milk and eggs and salt slowly adding the flour until all is mixed in one bowl. Heat a lightly greased 6 inch skillet. Remove skillet from heat and pour two large (serving) spoonfuls of batter into pan.
Lift and tilt skillet to spread batter to cover entire bottom of pan. Return to heat and cook crepe on one side only until bubbly all over and the edges brown and crisp up. Remove from pan with a spatula and place in a toaster oven to keep warm. Place parchment paper on rack if toaster is also used for gluten-containing items. Repeat with remaining batter lightly greasing pan as necessary. It can take 30 – 40 mins to cook all the batter so plan time accordingly.
Dress crepes with your favorite pancake toppings like syrup or fruit. You must try them with lemon juice, sugar and cashews and then roll-up the crepe to eat.