How can I explain how much I love crêpes? Perhaps it’s enough to say that I love them enough that I wish I could eat them every day, whether it be for breakfast, lunch, or dinner. As a kid, crêpes were the sort of thing we got as a special Sunday brunch treat (or on request for a birthday breakfast, which is what inspired me to write this post, given that it is my birthday and I had crêpes for breakfast.)
When I was in Paris, one of my favourite snacks was to grab a crêpe from a crêperie as we took in the sights. And crêpes go well with a bottle of apple cider, sitting on a terrace of a café in Montmartre.
Even once I went gluten-free, I have still been able to have crêpes. I just use GF flour instead of wheat flour. Thanks to the Gluten-Free Girl’s blog, I now have an easy way to make crêpe batter. It’s an easy method based on ratios (2 parts liquid, 2 parts egg, 1 part flour). To make one crêpe (using a cast-iron crêpe pan, not the electric ones where you dip them into the batter), you need:
1 ounce of flour
2 ounces of milk
a dash of salt
Whisk these together and pour them onto the heated crêpe pan. Flip the crêpe when it’s ready, and then put it on a plate and fill it with Nutella, raspberries (what I ate today for breakfast), or whatever your heart desires. (If you’re using GF flour, you can use a flour mix, or simply pick your favourite. I especially like crêpes done with sorghum flour mixed with a bit of tapioca starch.)