I am a little late with my Shrove Tuesday pancake recipe – life gets in the way! Nevertheless I have one to offer, and lets face it – pancakes are not just for lent 🙂
Here is my recipe for wheat and dairy free pancakes (or crepes for US readers) As always there is wiggle room for personal preferences!
Of all the deserts crepes are probably the most forgiving for those suffering various food intolerances as they can be adjusted to suit almost any variation. The fact that they are also suitable for vegetarians/vegans is happenstance 🙂
My other half – Mr ‘I’m not allergic to anything’ (the jammy wotsit) claims these were almost indistinguishable from traditional wheat and dairy versions.
- 4.5 oz Gluten Free Flour
- 8 oz milk – lactose free or plant milk. Oat and/or almond seem to work well. Coconut can be too thin and soy often has a gritty texture and (to me at least) an overpowering aftertaste which, with the subtle flavour of crepes, can really spoil things. Its all down to personal preference of course 🙂
- 2 beaten eggs (or 1 banana if egg intolerant)
- 1 oz melted butter (or plant based alternative)
- .5 teaspoon salt
- .5 teaspoon baking powder
- .25 teaspoon xanthan gum
- .5 teaspoon vanilla essence (optional)
- 2 teaspoons sugar (optional)
- Filling of choice
- Mix dry ingredients
- Add eggs, milk, butter
- Mix well – pref with electric mixer to to ensure batter is smooth
- Cover and chill for at least 1 hour
- When chilled check the consistency and add a little more milk if it seems to be thick. Thick batter will make thick crepes and they will not roll as easily
- Heat a lightly oiled crepe pan and place over medium heat
- Add 3 or 4 tablespoons of batter depending in size of pan
- Swirl/tilt pan until batter covers the whole pan
- When first side is lightly speckled/ browned (approx 1 to 1.5 minute) ease the edges and flip over to cook second side. you can usually tell when first side is cooked as small bubbles will have appeared and your crepe will have lost the batter gloss.
- Place cooked crepes on one half of a clean warm tea towel and flip other half of the towel over to keep your crepes warm. Set aside while you cook the rest.
- Put a cooked crepe on your plate and add the filling of your choice.
- Here is where you can ring the changes filling-wise. The traditional lemon and sugar (or orange) is always good. Or you can use any berry fruits or bananas, chocolate spread, maple syrup, ice cream, cooked apple and cinnamon, cheese, eggs – whatever take your fancy. My son liked baked beans in his – there is no accounting for what tickles a personal preference!
- Roll or fold your crepe.