Monday, May 21, 2012

Crepe Expectations

In yesterday’s post I mentioned that I participated in the first-ever Evernote Cook-Along on Saturday, trying my hand at crepes for the first time.  Adding to the challenge, I was making them gluten free!  I had a slow start, but I ended up producing something halfway decent

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                  Fresh Strawberry                 Chicken, Fresh Corn & Cheese

Today I wanted to tackle them again in an effort to get a recipe recorded, since I modified it a bit from what Evernote’s ambassador Lauren used (here’s her basic crepe recipe).  I’m not sure if it was the fact that I used gluten-free flour, but I ended up doubling the liquid called for in the recipe because I was having difficulty getting the batter to spread in the skillet.  However, my end product seemed a bit too wet inside, so I’m thinking I might just need to cool off my pan some (I was using medium-high per the recipe).  I’m going to continue working with it and maybe try some different GF flours, but what I did get was still pretty tasty!

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First, I decided to use a smaller skillet than I did on Saturday, 8 instead of 10 inch diameter.  I thought it would be easier to spread it evenly around the bottom.  Or maybe not…

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As you can see, I had a little trouble getting them in a circular shape until I thinned down the batter but did start to get the hang of it. I was definitely missing the crepe maker my mom had – it was an inverted electric skillet that we dipped upside down in the batter and it made a perfect crepe every time (here’s the closest approximation I could find online).  She told me she still might have it around somewhere, so maybe I’ll be able to get my hands on it soon!  The up side is once you get them rolled up, mistakes are easily hidden.

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Gluten-Free Crepes

Serves 2 (approx 8 small crepes)


  • 1 egg, at room temperature
  • 1/2 cup gluten-free flour blend (I used Better Batter)
  • 1 tbsp butter, melted
  • 1/2 cup milk*
  • 1/2 cup water*


Whisk egg in a medium bowl, then add flour and whisk.  Slowly add the liquid, whisking until smooth.  Add in the butter and salt and beat until smooth.

Preheat a nonstick skillet over medium-high heat (don’t use any spray – I learned this made it slip around too much, and I never had a problem with sticking).  Pour just less than 1/4 cup batter into the skillet and roll around to distribute as evenly as possible.  Cook approximately 2 mins per side, flipping with a large spatula.

*Lauren’s recipe proportions would be 1/4 cup of each liquid.  You might want to start there and work your way up, especially if you’re using regular flour.

Now it’s time to fill ‘em up!

052112 - 7aYou can go a lot of ways with crepe fillings, but today I stuck to sweet.  We bought fresh strawberries at the farmers market yesterday, so I decided to start with a strawberry sauce.

It’s super simple – just hull and halve some strawberries and put them in a small pot, add some sugar and cook it down over medium to medium-high heat, stirring regularly until they break down.  Takes about 10 minutes start to finish!


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2-Ingredient Fresh Strawberry Sauce

Makes about 1.5 cups


  • 10-12 medium strawberries, hulled and halved
  • 2 tbsp sugar


Add the strawberries to a small pot and turn the stove on to medium-high.  Sprinkle sugar on top of the strawberries and stir to coat, continuing to stir regularly until the strawberries start to break down.

Sauce is great served chunky inside crepes or over ice cream, or you can puree it to make a smooth sauce to use in drinks or salad dressings. 

I added some of the chunky sauce to the inside of the crepes, then pureed the remainder and drizzled some over the rolled crepes.

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I also had some leftover homemade applesauce, so I decided to make a round of cinnamon apple crepes.  I just warmed up the applesauce a bit in the microwave and put some inside and on top of the crepes, then sprinkled them with cinnamon.

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I still had a crepe left over at the end of my experimenting, so I did one of my old favorites – a dash of butter and a sprinkle of powdered sugar.  I think this one was actually my favorite since it reminded me the most of the crepes I had as a kid Smile

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Please share if you have any tips for my next batch!


  1. I use Pamela baking mix which has a recipe on the side for crepes. The biggest problem I have is getting them turned over neatly and making the nice round shapes. I love the lighter crepe to pancake texture. The filling option is as endless as your imagination.

    1. I should also say I will be recommending crepes vs. pancakes as a lighter option for my diabetes patients at A crepe pan or maker that can be inverted or turned over makes this so much easier. I just may have go get one. All are welcome to check out


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