Gluten Free Quinoa and Corn Flour Crepes
Cooking with music, a playlist for crepes Lately, the nights are soaked in rain and thunder claps. I dream about jazz and crepes. When I wake up, I remember songs from Woody Allen's film, Stardust Memories and decide to make crepes. The set-up. If you're making morning or midday crepes, brew a cup of tea or coffee to sip as you cook. For evening or dessert crepes, pour a glass of wine, a white or red burgundy, either way you can't go wrong, and taste. 1. Begin in the Beguine by Artie Shaw and His Orchestra Gather ingredients for making crepes. One 8- to 10-inch nonstick skillet. Quinoa, corn, and tapioca flours. Xanthan gum. Sea salt. Hemp milk. Flax Seeds. Coconut oil. Maple Syrup. Time for warm-up exercises. 2. Flight of the Bumble Bee by Harry James & His Orchestra Prepare to sweat a bit. Crepes take some practice to master the art of flipping. Put on your matching wrist and head bands. Jog in place, up to 2 minutes. Warm up your wrists for crepe flipping by doing wrist rotations (both hands), 20 rotations left and right. Finish with 10 jumping jacks. Now you're ready to make the crepe batter. 3. Stardust by Louis Armstrong and His Orchestra Hydrate with a glass of water. Grind the flax seeds. Melt the coconut oil. Mix separately, dry and wet ingredients. Combine. Add more hemp milk for a pourable batter. Take a sip of your beverage of choice. 4. I'll See You in My Dreams by Django Reinhardt Heat the nonstick skillet. Pour batter into the pan with one hand as you swirl the pan in the other to coat the batter. Accept that crepes #1 & #2 will be failures and clump together like fluffy cumulus clouds. Remember: You are not alone! After the first two tries, your crepes will be flat as flat and round as LP records. 5. Did I Remember (To Tell You I Adore You) by Billie Holiday and Her Orchestra, Bunny Berigan, Artie Shaw Bask in the glory of success. Pour more batter. Repeat flipping technique. Store cooked crepes in the oven over low heat. Serve with sweet or savory fillings (see paper-thin, part two). 6. Goodbye by Benny Goodman Wrap unused crepes in foil and refrigerate. When ready to eat, reheat in a 325F oven. As the sun sifts through the curtains only to be overshadowed minutes later by another downpour of rain, sit down with a crepe sprinkled with maple sugar and fresh lemon juice. Enjoy your crepe success while you watch Stardust Memories, you've earned a break. Stay tuned for a playlist for crepes, part two: the fillings.
Total Steps
3
Ingredients
11
Tools Needed
7
Ingredients
- 1/2 cup quinoa flour
- 1/2 cup corn flour
- 1/3 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 2 1/2 cup hemp, soy, almond, or rice milk
- 1 tablespoon ground flax seeds
- 2 tablespoons melted virgin coconut oil
- 1 tablespoon pure maple syrup
- virgin coconut oil for cooking
- Maple Strawberries with Almond and Coconut Creams (for filling)(optional)
Instructions
Step 1
Prepare the flax seed mixture by whisking 1 tablespoon ground flax seeds with 3 tablespoons boiling water. Whisk the dry ingredients (quinoa flour, corn flour, tapioca flour, xanthan gum, sea salt) together in one bowl. In a separate bowl, whisk 2 1/2 cups hemp milk (or soy, almond, or rice milk), the prepared flax seed mixture, maple syrup, and the melted coconut oil together. Add the wet ingredients to the dry ingredients and gently mix together. If the batter is too thick, add a few tablespoons of hemp milk at a time, up to 1/2 cup more, to make a pourable batter. The batter should be thin enough to spread easily in the pan. Allow the batter to rest in the refrigerator for at least 30 minutes.
Step 2
Heat an 8- or 10-inch nonstick skillet over medium heat. Add a small dab of virgin coconut oil for cooking. Pour about 1/2 cup batter into the skillet and at the same time, rotate the pan so the batter covers a thin layer on the bottom. Use small amounts of batter to repair any holes, working quickly to keep the crepe thin.
Step 3
Cook until the top of the crepe is dry, after about 1 minute. Loosen the edges of the crepe from the pan with a spatula. Flip with your fingers or gently toss and flip, and cook the other side for 30 to 60 seconds. Stack the cooked crepes on a plate. Keep them warm in a low oven or fill each crepe while it's in the pan, spooning the filling across the lower third of the crepe. Roll the crepe from the filling end or fold the bottom third over the filling, fold in the sides, then fold the crepe from the bottom up to make a pocket. Repeat the process, adding more coconut oil between crepes as needed, until all the batter is used up. Store leftover crepes in the refrigerator.