There are a lot of gluten-free crepe recipes on the web but I think I may have perfected the skill of making the perfect gluten-free French crepe. My husband and I recently returned from a twelve day European cruise to celebrate our 30th wedding anniversary. Wow! It was a trip of a lifetime. I had never been to Europe, so it gave a perfect sampling of many beautiful cities. I found some cities a bit more difficult to eat gluten-free than others. In Italy for instance, most menus are full of pizza and pasta, but not the gluten-free version. I ate a lot of anti-pasta and mozzarella cheese with tomatoes and basil. In France, the smell of a crepe lured me in, but again, no gluten-free version. My hubby sampled them all for me. I told him as soon as we return I was going to work on perfecting a gluten-free crepe that rivaled the French crepe, very thin with slightly crisp edges. My husband, who is very honest, will send me back to the “test kitchen” if it’s not just right, gave me the two thumbs up. He said, “Babe, you nailed making the perfect gluten-free French crepe, I’m not sure I could tell the difference!”
I watched several different videos of French chefs creating crepes and a few similarities stood out. Make sure the batter is thin, the pan must be extra hot, and begin pouring the crepe in a circle from the outer edges of the pan to the center. This will help ensure that the outer edges crisp because they will cook slightly longer. Using a non-stick 10″ skillet, I found that just shy of 1/3 cup of batter made the perfect crepe. The next trick of course is getting the flour right. I used even 3rd’s of rice, tapioca and potato starch, which was the perfect blend.
The crepes cook quickly, so place them on a warm plate and fold them in half to help preserve the heat.
You can fill your crepes with any type of fruit, or use Nutella spread, which is very popular at all the Creperies in France. This crepe recipe may also be used to make a savory one with ham and cheese if you like. I prefer using seasonal fruit, so making an apple compote seemed natural. I cut a large Fuji apple in half (use two apples if they are small to medium size) and placed half in a blender, creating an apple sauce. The other half I chopped and placed in a pan to create the compote.
After the apples had simmered for about 20 minutes, I added the pureed apple to the sauce.
Place a small amount of caramelized apple compote in the center…
roll the crepe, and place a little compote on top. The end result is a crepe my husband said tasted as close to a French crepe as I could have hoped!
The only city we visited in France was Toulon. Certainly not the most beautiful city in France. It is home to a large naval base and was massively bombed during World War II. Sadly, their beautiful buildings were replaced with uninspired apartment complexes along the Mediterranean coast. Dive a little deeper in to the city and you will find remnants of a once beautiful place. We wandered through the streets and came across a local farmer’s market selling everything from fresh olives to goat heads and sea urchins (I saved you by not posting the picture of the goat heads). It did, however, make me wonder if I would cook any differently if I lived in France.
This recipe has been shared on the following blogs: VegetariamMamma