I had a hankering for fresh crepes (palacinke) after reading a blog post by the Domesticated Femminist. My husband while not a celiac does not tolerate gluten very well so an idea was born. What I did was to make two separate batches of crepes. Both were gluten-free, however I made the first batch with organic skim milk, while the second batch was made with vanilla almond milk. Both were very good, however the almond milk required a bit of perrier or club soda and was a bit more difficult to work with.
Ingredients:
1 ¼ cups gluten-free all-purpopse flour (I used XO Banking Co.)
2 cups milk (you can replace with Almond, add 1/4 cup Perrier or club soda)
2 eggs
pinch of salt
Sunflower oil (to coat the pan)
Directions
1. In a large bowl, whisk together the flour, milk, eggs, and salt.
2. Using medium-high heat, place pan to heat. Drop a few drops of sunflower oil on the pan - wipe off excess with paper towel.using ladle, pour one full ladle into pan . You will need to rotate pan in order to have the batter spread out. This was a little more difficult using gluten-free flour but not impossible. My crepes were not perfectly round, but round enough! :)
Here is a picture showing just how to do that taken from Cooking Light.
3. When the surface of the crepe is no longer runny, you will shake it up in the pan to loosen it. Using a spatula, flip the crepe.
4. Once you flip it, it only needs about another minute (no more) on the other side.
5. Place crepe on a plate.
6. Repeat for remaining batter.
I like to fill my crepes with cottage cheese and bake in the oven. I wanted to make an entirely clean recipe, however, my husband bought the wrong cottage cheese so it is not as clean as I wanted.
Cheese Filling:
1 500g container cottage cheese (use a clean variety like Western, I did not have that in the house)
3 eggs
2/3 cups natural cane sugar
2/3 cup plain Greek Yogurt
Directions for Cheese Filling:
1. Preheat the oven to 375 degrees F.
2. Mix eggs and sugar. Add cottage cheeseand stir until combined.
3. Spread the filling over each crepe. Roll, and place tightly into a square pan (I like using glass pans). I found the gluten-free flours makes the crepes harder to roll properly.
4. Top the palacinke with Greek Yogurt ensuring it is completely covered to prevent drying out the crepes.
5. Serve warm!
The verdict in this house is that they are pretty good. Regular flour is a lot better, but for individuals who need to eat gluten free - this is pretty darn good!!
