Crepes

One of the things I got rid of over the last few years was a nonstick frying pan. I never used it except to make crepes and that happened once a year. I figured it wasn’t worth the space. I haven’t missed it.  Last week I found this recipe for egg pancakes online and tried it out using gluten free flour in my little stainless steel pan. They worked great and I realized my one reason for missing a non-stick pan was gone. One of the downsides to this recipe is that you need to make the batter ahead of time. Not always my forte.

Crepes (Egg Pancakes)

  • 1 large egg
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • ¼ cup milk (whole preferable)
  • butter for frying

The recipe called for a whisk, but I used my stick blender. Beat egg(s). Add salt and flour, then beat to combine. Slowly beat in the milk. Cover and refrigerate overnight if possible, or at least 30 minutes.

Heat a small frying pan (6- to 8-inches) over medium-low to medium heat. While pan is heating, whisk your batter briefly. The trick to making sure that your batter doesn’t stick is having the pan hot enough.

Once the pan is hot, coat the bottom with a small pat of butter.  Pour enough batter to cover the bottom of the pan (about 3 T for a 6-inch pan.) I found it worked better to pour a thicker layer and not tilt the pan.  Cook until the top is set. Loosen the pancake from the bottom of the pan, then flip and cook the other side briefly. Once you flip the pancake you will notice it puff up a bit, and seem to “grow” up the sides of the pan. When it stops “growing” it is done. Ideally you don’t want the pancake to brown at all, so adjust your heat as needed. (It’s okay if they get a little brown, so don’t worry if they do!)

Serve immediately

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Cold

I have been sick with a cold and did not get around to writing a post this week. Hopefully next week I will do better.

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Popovers

Cheddar Popovers (gluten free)
You can substitute rice flour for the potato starch. These are marvelous.

  • 1/2 cup water
  • 1/4 cup butter
  • 2 and 1/2 Tablespoons potato starch flour
  • 1/3 cup rice flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup shredded cheddar cheese

Preheat oven to 450 degrees.

Combine water and butter in saucepan. Bring to a rapid boil. Remove from heat. Add the flours and salt all at once. Stir until mixture forms a ball that leaves the sides of the pan. Cool slightly. Add unbeaten eggs one at a time, beating well with an electric mixer after each egg. Fold in half cup of cheddar.

Drop by tablespoons into greased muffin tins to form a goose egg-sized mound. Bake 20 min in a 450 degree preheated oven, then reduce heat and bake 20 minutes at 350 degrees.

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