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Gluten Free Crepes




Source of Recipe


www


List of Ingredients




3 Large eggs
1 ¼ Cup milk + more if needed
¼ Cup sorghum
¼ Cup + 1 Tablespoon tapioca flour
¼ Cup cornstarch
1 Teaspoon guar gum
¼ Teaspoon kosher salt
4 Tablespoons unsalted butter
Heavy cream for serving

4 Tablespoons unsalted butter, clarified*

*Clarified butter is essentially butter that has been melted and the fat solids removed, leaving behind pure butterfat, which can be brought to a very high temperature without burning, making it ideal for frying crepes, blintzes, pancakes, crab cakes, blinis, fish, etc.



Recipe



To clarify your butter, take a small saucepan, melt the unsalted butter and then remove from the heat. Using a large spoon, skim off the foamy fat that has risen to the top. Then pour off the pure yellow butterfat while holding a spoon against the pan to catch the fats that have settled on the bottom of the pan. The golden yellow center is the clarified butter.

Pour a tablespoon of your clarified butter into your crepe pan and set aside.

Combine all of your dry ingredients in a medium bowl and then whisk to evenly distribute all the flours, salt, etc. Whisk in the butter and ½ cup of the milk. Whisk until very smooth, then add the remaining ¾ cup of milk, whisking for about 1 minute.

Thoroughly whisk the eggs and then add to batter, whisking all the while. Whisk for a couple of minutes, cover with cellophane and refrigerate for at least 30 minutes.

After your crepe batter has chilled, give it a quick whisk to check for thickness. Your batter should be quite thin. If the batter seems a little thick, add a few extra tablespoons of milk and whisk to incorporate completely.

To fry your crepes, place your prepared crepe pan over a medium-high flame and swirl the butter so as to evenly coat the pan to prevent your crepes from sticking.

Pour a couple of tablespoons into your hot pan, swirl and spread your batter out evenly with a rubber spatula until you have a nice smooth circle. Cook for about a minute and a half, flip, cook for a minute more, and then transfer to a plate with a spatula. Repeat until all of your batter has been used.

Will make about 6 large crepes.
For the Caramelized Apples:

3 Fuji apples
4 tablespoons butter
4 tablespoons sugar
2 tablespoons brandy

Peel and core all your apples, slice very thin and then cook, over a medium-low flame, in the melted butter and sugar until they begin to caramelize, about 15-20 minutes. Pour in brandy all at once and cook until alcohol is burned off. Remove from the heat.

Fill your crepes with the caramelized apples and then drizzle the crepes with heavy cream and serve.

Serves 3 (2 crepes each)