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Credit: Marylou Tate, chef instructor, Nashville State Community College, Nashville, Tenn.
Sizzle, Spring 2013
6 oz. milk
6 oz. water, ice-cold
1 egg yolk
1 cup gluten-free “flour” mix
5 T. unsalted butter, melted
¼ t. salt
Clarified butter, as needed for cooking
Method: Place all ingredients in blender except clarified butter. Blend on high 1 minute or until all ingredients are thoroughly mixed. Scrape blender sides with spatula; blend again. Cover mixture; refrigerate from 1 hour to overnight.
Crêpe cooking method:
1. Preheat crêpe pan over medium-high heat. Brush pan lightly with clarified butter. Let butter heat until smoke begins. Remove pan from flame with one hand; use other hand to pour ¼ cup batter into center of pan. Quickly rotate pan in a circle so batter evenly coats entire bottom of pan.
2. Return pan to flame; cook 45-90 seconds, or until edges of crêpe are goldenbrown. Lift edge of crêpe with spatula to check for crispy, lightly browned crust.
3. With spatula, lift crêpe up; hold edges of crêpe with fingertips to gently ease it onto other side.
4. Cook on other side for 15-30 seconds longer, until barely spotted brown. Slide cooked crêpe onto cooling rack to cool thoroughly before stacking. Repeat process with remaining batter.
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