Saturday, April 12, 2008

Crepes...Yes Crepes! Gluten Free, Egg Free, and Dairy Free

Crepes are basically made from wheat flour, lots of eggs, milk, and butter, so obviously an exact replica is out of the question. Sometimes I have a hard time knowing just how good a recipe is because my only willing taste testers are myself (a little biased seeing as I am the chef) and my 6 yr old who has never had anything standard to compare it to. I made 4 different versions of this recipe before I came up with one I am happy with, but I still am not positive it couldn't be better. If anyone tries this recipe please give me some feedback. Constructive criticism is always welcome and appreciated. I am putting the recipe for the crepes themselves first, then a few filling ideas. Because these don't have any sugar in them they are great for both sweet and savory fillings. If you have never made crepes before the swirling motion may take a little practice. I hope you enjoy them! :)

3 Eggs worth of prepared egg replacer
3/4c Soy milk (or rice milk for soy free)
3/4c Water
3T Melted Margarine (or Spectrum Shortening for soy free)
1/3c Rice flour
1/8c Sweet rice flour
1/8c Potato starch
1/8c Tapioca flour (starch)
1/2t Salt

Preheat an 8” omelet pan to medium-high. Here are the keys to success:
1. Use a heavy duty Teflon coated pan, brand spankin’ new if possible.
2. Keep an oiled paper towel next to you and give the pan a wipe with it after the removal of each crepe, re-oiling the paper towel as needed.
3. Make sure the pan is fully preheated or the first crepe won’t brown… then again there is the old saying “the first crepe is for the dog”, which pretty much means your first crepe is just for practice.

Put all ingredients into a blender and blend for 1 minute. Scrape down the sides and blend for 1 more minute.

Pour 1/4 cup of batter into the pan, then lift the pan off of the heat and swirl it until the bottom is covered and the batter has stopped flowing. Set the pan back on the heat and cook for about 2 minutes, until the edges are all curled up away from the pan and the bottom has browned a bit. Gently flip the crepe over and brown the other side for about 2 minutes. Remove from pan and lay on a piece of plastic wrap. Continue layering crepes with plastic wrap as you remove them, this will make them more pliable and keep them from sticking to each other.

Fruit Filling:
Since I was a little girl it has been a tradition in our family to have fruit filled crepes for breakfast on the morning after a birthday sleepover party. I don't have recipes per say, but these are our 2 favorite fillings.
1. Strawberries: 1 pint of chopped fresh strawberries with a few spoonfulls of sugar and a few spoonfulls of water mixed until sugar is dissolved and a syrup is formed. If you prefer an easier version just buy the frozen presweetened strawberries, my girls actually prefer them.
2. Apples: chop up a few apples and put them in a pot with just enough water to cover. Add a little sugar and a dash of cinnamon. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the water is gone and apples are tender.

Put a line of filling down the center of each crepe and roll it up. Top with whipped soy cream (Soyatoo) if desired.

Savory Filling:
Here is the recipe for the filling used in the picture above, but really you can fill them with just about ANYTHING you like.
4T Margarine
2T Sweet rice flour
1c Chicken broth
1/2c Chopped cooked chicken
1/2c Chopped cooked broccoli

Melt margarine over medium heat, add sweet rice flour, cook while stirring for 3 minutes (it will look grainy-it's ok). Add a little of the broth at a time, whisking thoroughly with each addition, until all broth is added and the sauce is smooth and creamy. Stir in chicken and broccoli. Cook until heated through. Put a line of filling in the center of each crepe and roll it up. Top with a little of the cream sauce if desired.

Well, there you have it, an extremely long post for Emily's gluten free, egg free, dairy free, *soy free crepes. I hope the length of this post won't scare everyone out of trying them. It's really pretty simple for a special occasion food. Again I ask that if you do try these please let me know what you think of them. Thank you for sharing with me in our family's special tradition. Enjoy! :)

*My versions of this recipes contain soy, but it is all easily replaceable. Soy milk=rice milk/chicken broth, margarine=Spectrum shortening, omit Soyatoo whipped cream, and make sure all of your ingredients (ie chicken broth, or any fillings you are choosing to use) are soy free.


ChupieandJ'smama said...

Oh this sounds really good!! I can't wait to try this. I know my son won't eat it (it's too different for him) but we will for sure!! Thanks for sharing:)

FoodAllergyMom said...

Janeen I was actually surprised Emily liked them. It usually seems like the more work I put into something the less likely she is to care about it...but she scarfed these babies down! I'm sure the fact that the first four she ate were filled with very sweet strawberries didn't hurt, but I really did halfway expect to be handed back a plate completely cleaned of strawberries with a crumpled up crepe in the middle of it. Does your whole family eat allergen free? I have the original family recipe for these crepes too. Wow, sorry, I guess I should have written a post today, I'm obviously feeling chatty! Anyway, if you do try these please let me know what you can be honest, just not brutal. :)

Anonymous said...

Holy cow, Allergy Mom! I can't believe you even *attempted* crepes allergy-free. You are more woman than I, sister! These sound really great.

What is in egg replacer? I always thought it was soy, which is a no for me, but perhaps I am mistaken?

I will definitely try these and let you know how it goes. Again, hats off to you for trying!

FoodAllergyMom said...

Oh please, I've seen the things you Make!!! Thank you though, I can always use the encouragement.
The ingredients in EnerG brand egg replacer are:
potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose. *calcium lactate is not dairy derived.
Wow, half way into that long word I was kinda wishing I wasn't a hunt and peck typist! lol

Alisa said...

Oh wow, this really is amazing! I would love to feature this (with photo on Go Dairy Free (with links to you of course!). If that is okay, please send me an email at alisa@ the website in my link. Thanks!

FoodAllergyMom said...

Thank you Alisa, I would be honored! :)

Sophie said...

I love your blog, because I know how difficult it is to have to alter certain dishes that require particular ingredients! Having to cut down the fat is a challenge, but making an eggless crepe is amazing! Good job! :)

Jennifer B said...

Wow. Crepes intimidate me! Good work and great photos too!

I have to make sure my friend whose children have multiple food allergies checks your blog. We've got peanut/nut allergy, fewer limitations...

BTW, I hope it is OK I put a link to your blog on mine.

Looking forward to the next recipe! :)

FoodAllergyMom said...

Thank you Jennifer. A lot of people are intimidated by crepes, but it's like riding a bike...once you get it, you've got it. You just have to go into it knowing there will be a few thrown in the garbage and be OK with that.
As for the link to my blog, of course I would be honored, thank you. As you know this whole blogging thing is pretty much word of mouth so I appreciate any "publicity" I can get :)

Anonymous said...

Allergy Mom,
I just wanted to say thanks again for your comment about egg replacer. I went right out and bought some and tried it in a recipe this afternoon. So far, I'm still kickin!

ChupieandJ'smama said...

Allergymom, The pizza pancakes can be found here: I haven't made these in a while and the family loved them. I'll have to add them to my menu for next week :)

Modern Allergy Mom said...

I saw an idea recently about using crepes as an alternate to bread. Wrapping nut butter and jelly , or deli meat w/ cream cheese. Sounds like a good snack to pack for school. Do they keep or freeze well? If I get brave, I will give it a try.

FoodAllergyMom said...

I've never tried freezing thesebut they do last in the fridge for a couple of days (maybe longer, I don't know, They are always eaten by then). The texture after these have been in plastic wrap for a day is a little rubbery, but I would think that for packing a lunch that would be perfect. I think I'll try it myself since I'm not having much luck with tortillas. Thanks for the idea!