Friday, March 9, 2012
Crepes? Dutchbaby Pancakes? Your choice . . .
One Thursday a month, I get together with "the preschool moms" - a group of women who met when Cole was in the 2s' preschool class that Caroline is in now. For years, they'd get together here and there, and I'd just blow them off because I was "far too busy" with my pregnancy, new baby, kindergartener (Chase), you name it. I finally came around one day earlier this school year and met up with them - how I regret not fostering those relationships earlier, because it's always a wonderful time - therapeutic and fun, full of laughter sometimes, other times more serious. One of the women, J, hosts the group at her house from time to time. Her oldest and my Coley were in school together at age 2 and had similar allergies. She now has two more children, one of whom is in Caroline's class now. J is another reason I regret being "too busy" in earlier years - she is such a dear, thoughtful, interesting person, I've loved getting to know her. She hosted us yesterday, and because she knew I've been abstaining from gluten, she made the entire brunch gluten free, and it was amazing. So today, I made her crepes for the kids, and they ALL loved them and gobbled up three, four, five, and begged for more. You can kind of mess with the batter, making it really thin for crepes, or letting them rise and puff up like Dutchbabies (which is how I ate them, as Chase looked on it fascinated disgust). In any case, these are a new favorite, thanks to a new friend.
3/4 c. gluten free baking flour like Bob's Red Mill
1/4 c. brown or white flour
1/2 tsp. xantham gum (unless your baking flour has it, which mine did)
1/4 tsp. salt
1/4 c. canola oil
1/2 c. rice or almond milk (plus lots more to thin the batter as needed)
3/4 c. hot water (plus more to thin batter as needed)
I also throw in a dash of vanilla extract
As you can guess, this is one of those recipes you just have to mess around with. Mix all the ingredients and whisk quickly together until smooth. Then add more milk and hot water to get it to a good thin consistency. Pour onto lightly greased HOT griddle (hotter than you'd use for pancakes, mine was on medium high) and allow to cook and sizzle until the underside is nice and streaky brown. Flip and cook the other side. They'll puff up from time to time, which you can allow or you can push them out to release the steam. You want them good and browned so the inside won't be runny. Serve immediately, with desired filling (fruit, chocolate chips . . .), fold over, then dust with sifted confectioner's sugar. Alternatively, dust with confectioner's sugar, then squeeze a lemon over them, Dutchbaby style. SO DELICIOUS!