This year I decided to have a go at making gluten free crêpes, as opposed to the fat fluffy pancakes I usually make. This is how to make perfect crêpes for one Katie 🙂
1. Put 60g gluten free flour (Dove’s Farm plain mix for me) in a jug
2. Stir in enough dairy-free milk to make it stick together (but not enough to make it liquid)
3. Add one egg
4. Add about 100ml more dairy-free milk – should hopefully be very liquid and not have any lumps!
5. Mix mix mix!
6. Put some oil in a frying pan and heat it up
7. Pour in about a third of the mixture
At this point I may have squealed “IT LOOKS LIKE A PROPER PANCAKE!!!!” because I am cool and grown up like that…
(by the way, please excuse the state of my hob – it was like that when I moved in and it won’t come off, much to the chargin of my OCD!)
8. Don’t attempt to flip it if you are me. I wish I could show you what happened to the one I DID try to flip, but the photo came out all blurry. It was fairly amusing anyway 😉
10. Repeat twice more with the other 2/3 of the pancake batter 🙂
My pancakes became a source of conflict on Facebook! My favourite filling is lemon juice and sugar (white, naturally, and tipped on straight out of the bag rather than measured 😛 ), and I always feel that crêpes need a sweet filling – lemon and sugar, maple or golden syrup, jam, chocolate spread, nut butter and jam/chocolate, etc. My thicker pancake-like-wraps are good for putting tofu or boiled eggs in. Some people agreed with me that crêpes should be sweet and others disagreed, including my uncle Chris who insisted that onion sauce was the way to go. Eh?! It’s not exactly a world-changing issue, but I thought the controversy was quite amusing 😉
Anyway yum, crêpes are great 🙂 I don’t know why I haven’t tried making them before now! The obvious question to end this post on is what’s your favourite pancake filling?