Gluten-Free Crepes

I hosted a bridal shower at my house last weekend for my cousin Kendra. Her college friends piled in one by one as we drank French press and gabbed about weddings, jobs and blogs (oh my). As I was finishing preparing the gluten-free crepes, I was overcome by the strangest feeling of nostalgia.

I really miss the comradery you get from being in such close quarters with strangers. From staying up late together cramming for a test to the heart-breaks and wanderings that seem to infiltrate all 20-year-olds. I was ready to graduate and move on. I was ready to afford a coat that wouldn’t tear after three uses and buy shoes that were the same size (yes, I really did that).

College was a very scary time for me. It was full of anxiety and open-ended answers to “what are your plans after this?” I didn’t have money, playing softball was my job, and I should have unionized when you consider the hours vs. scholarship return. There were tests that I had to study for on a bus that was winding around Eastern Oregon mountains on my way to a six-hour double header. The scariest times were the days I didn’t have games and I saw the $78 in my bank account that was supposed to last me another two months and I was hungry. At least I was being fed on game days. I remember the paralyzing fear when every few months I would add all my student loans together, then I would cry. I would then watch Gilmore Girls and pretend I was Rory and then eat the box of Hostess Ding Dongs I had bought from the Dollar Tree.

I remember being exhausted the day summer break hit. I had been going hard for months and months on end, functioning on little to no sleep and processed foods paid for by spare change I had found in my $500 beige Cutlass. But a summer job always called my name the first day of break.

It’s fair to say the nostalgia wore off, but I do miss my friends. I don’t see them nearly enough. But these days (most days) I have overcome my crippling fear of my student loans and I don’t have to wonder where my next meal is coming from. Was it worth it? I ask myself that question everyday. Today it’s a “yes” but there are some days that it’s a consensus of “no’s” and I chalk it up to experience.

But seeing Kendra talk to her friends and watching them laugh together, playing silly games and spending one of their last moments together as a group before graduation makes me thankful that I am where I am now.

These crepes were not made on a “college friendly” budget but I found a really great brand of gluten-free flour called Cup4Cup. I purchased it at Fred Meyer, but I’m sure you can find it at any upper-end grocery store in their gluten-free section. The crepes came out just as good as any. They had the same soft texture and tasted out-of-this-world when filled with lemon cream and doused with ganache. No one will be able to tell the difference and THAT is the point when creating any gluten-free recipe.

Gluten-Free Crepes

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This gluten free crepe recipe will satisfy any one with a sweet tooth and love for all things crepes! Enjoy with cream filling and fresh fruit.

• Author: Karlee Flores
• Prep Time: 15 minutes
• Cook Time: 1 minute
• Total Time: 16 minutes

Ingredients

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2 eggs

1 cup CUP4CUP Original Flour Blend

1 1/4 cup whole milk

1/4 tsp almond extract

pinch of salt

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Instructions

Place all the ingredients into a blender and pulse on medium speed until the mixture is smooth and a cream-like consistency. Add additional milk 1 tablespoon at a time if the mixture is too thick.

Usually you wait an hour or two to let the gluten develop but since these are gluten-free… you can make them right away!

Pour a little less than 1/4 cup of batter on a teflon skillet over medium heat and smooth with a small metal spatula into a flat round disk. If it doesn’t smooth right, away the pan is not hot enough yet. Cook for about 15-30 seconds. Only cook on the one side, do not flip over. The crepe will be done before it turns golden. Remove from heat and serve right away. If you are making ahead, place on a strip of wax paper and wait for it to cool completely before removing.

Whip one brick of room-temperature cream cheese, 1/2 cup sugar, 1 cup sour cream and the zest of a lemon for an amazing cream filling.

Notes

I added the almond extract to counteract the taste of the gluten-free flour. You can add more or less or substitute it with vanilla.

If you don’t have a teflon skillet, use a regular pan with a generous amount of butter.

Gluten-free crepes spread a little differently than a regular crepe so don’t be afraid to play around with it until it gets to be the right shape in the pan.

Keywords: cream-filled, crepe, crepes, gluten-free, gluten-free crepes