These crepes started out as a total disaster. The batter just did not want to cooperate with me. Despite following directions to a T, the batter remained thick and goopy no matter how much I seemed to thin it out with more milk. Eventually, it got thin enough to make crepes as opposed to the goopy pancake things that had been forming before. Well, once I got the batter out, nice and thin, they didn’t want to cook. One crêpe was taking nearly 20 minutes. After much cursing, wailing and gnashing of teeth I finally managed to get the crêpe thing down. It was well worth the battle.
I wanted to make some hearty, savory crepes instead of dessert crepes, so I added some caramelized onions, sautéed spinach, brie cheese and garlic roasted chicken. I left the chicken out of some to have a nice vegetarian option. I also made a balsamic reduction, which I drizzled on top of the crepes. The warm onions and spinach melted the brie slightly and when topped with the balsamic reduction, they made for the perfect weekend brunch.
Basic Crepes (from Better Batter)
- 1 cup Better Batter Gluten Free Flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tbsp. butter, melted
- In a medium-large bowl, whisk together the eggs, milk, water, salt, and melted butter. Whisk in the Better Batter flour until smooth.
- Preheat two 8 inch non-stick skillets over medium high heat. Spray with cooking spray, or brush with melted butter or oil.
- Pour 1/4 cup of batter into one preheated pan, swirling well to coat the bottom with a very thin layer of batter.
- Cook for 1-2 minutes or until lightly browned on the bottom. The edges will dry and small bubbles will appear on the surface of the batter. Flip the crepe over gently, using a wide spatula.
- Repeat process with second pan while you allow the first pan to finish cooking (about 20 seconds). After you have swirled the second pan, lightly shake the crepe from the first pan, to release it from the surface of the pan and turn onto a plate. Cover lightly with a tea towel or second plate, inverted.
- Continue to alternate pourings, swirling, and flipping pans until all the batter is use