Crepes, dude, crepes

There's this great little place over in Bucktown called Cafe de Luca. We haven't been there in a while, definitely not since being GF. I would always get the Banana Granola Crepes, and they were delicious. I hadn't really thought about making them at home, seemed too complicated. But when I saw a recipe in Gluten-Free Living magazine, I thought I'd give it a try.

The article was about cooking with an iron skillet, but it said that a crepe pan works well with skillet & corn bread, as well as crepes. We went to Sur La Table & checked out (and ultimately bought) the recommended DeBuyer crepe pan. It was a steal at $21.95.

I will post the recipe & let Devin talk about making the crepes. I let him have the honors because I knew it would be something he would "geek out" on. I was correct.


Rice Flour Crepes

2 large eggs
pinch fine sea salt
pinch sugar
1 cup milk
1/3 cup white rice flour
1/3 cup cornstarch
2 tablespoons melted butter, plus extra for skillet

In a blender or food processor, combine the eggs, salt, sugar, and milk. Process to blend. Add the rice flour and cornstarch, and process until smooth. Pour into a bowl and stir in the butter. The texture should be like thin cream. Stir occasionally while making the crepes, and add a little water if the batter becomes too thick.

Heat an 8 1/2 inch carbon crepe pan over medium heat, and grease lightly with butter. Using a small measuring cup, ladle about 2 tablespoons of the batter into the pan, tilting it by the handle to cover the bottom.

When it's covered in bubbles and lightly browned, 1 minute or less, turn with a plastic spatula and cook for a further 30 seconds. Remove the crepe and place on a plate with the well-browned side down. Then repeat the process until you have used all the batter. (You do not have to re-grease the pan for each one).


To fill, place the desired number of crepes browned side down on a work surface. Cover with thin slices of ham or salami and grated firm cheese, and a few salad leaves. I put vanilla yogurt, bananas & strawberries in mine. Devin used ham & cheese. Roll them up like a cigar, and lay on serving plates seam side down.

I think these will become a staple around here, for breakfast and for dinner. Devin said it was relatively easy after he screwed up the first couple. It made plenty of crepes, and the leftovers I put in a plastic bag and we used for lunch.