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Wednesday, 3 December 2014

Crepes - for savory or sweet fillings!

We love making and eating crepes around here.  They never last more than a couple days since everyone wants to fill them with savory and sweet things for every meal! I played with the combination of flours a bit - wanting something that was not all cornstarch or brown rice flour.  I love how these turned out - I have made them this way a few times now, and they are delicious. Enjoy!
A plate full of ready-to-eat crepes! Delicious!
Crepes with local flavor - local cheese, meat, spinach, cucumbers & colorful brussel sprouts with a dollop of hot pepper jelly my friend Julie and I canned on the side! Yum!

Crepes - for savory or sweet fillings!
Makes 24 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)
I warmed one side of the crepe briefly, then flipped it over and put local cheese, local smoked turkey & local organic spinach on one half.  I folded it in half, then half again, as shown below.
I cooked the crepe briefly on each side before serving.  These were a HUGE hit! Delicious!


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