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.)
This meal turned out rather delicious, if I do say so myself. It was a riff off of this noodle dish from Gluten-Free Girl. I say a riff because I didn’t have toasted sesame oil, almond butter, cellophane noodles, or red cabbage. But, no matter!
For the sauce, whisked together in a bowl:
- a chunk of ginger, grated
- 1 or 2 cloves of garlic (to your taste), finely chopped
- a teaspoon of peanut butter (or almond butter)
- rice vinegar (1/4 cup…ish)
- grape seed oil (or sesame oil) 1/4 cup…ish, or a bit more
- salt and pepper
For the veg, take any veg you fancy (I used asparagus, corn, butternut squash and a few crimini mushrooms), and lightly steam. You could probably use them all fresh and raw too if you wanted, but I like them steamed a bit. Cook the rice noodles, and drain. Toss the veg on a plate, the noodles in the bowl to coat with the sauce, then dump the noodles on the plate over the veg. Or, be a little fancier and plate it up all nice and pretty. Depends how hungry you are!
A tip — do up the sauce to your taste. If you’re not that keen on vinegar, use a little less. Super keen on peanut/almond butter? Use more. If it seems too thick, add some more oil. I used two cloves of garlic, but that’s a bit zippy. Taste it as you go. The ginger and the rice vinegar make this dish, in my opinion. Easy peasy. 🙂
Some of what I’ve read this week past:
Do you have any sites or blogs you’d recommend?