No need to be a CREPE!!!

Crepes on deck, nutella and spice, we can eat crepes all night baby you can have any toppins you like... yeaahhhhhhh---kudos to those who can understand the song parody.

BUYING GLUTEN FREE FLOUR: Just trust the system and treat finding your flour like dating... Not all of them are good and not all of them are bad... some are dry, some are mushy, and some are like baking soda cardboard mixes, and then you will find THE ONE.  The gluten free flour you can always depend on... the one that will always be there when you are having a rough day.  I am not patient enough to buy guar gum and tapioca flour and all that jazz... so find your flour love and just go with it.  I like "pamela's pancake mix" and the "arrowhead mills" all purpose gluten free flour.

Nutella, Raspberry Jam, Banana 

WHAT YOU NEED FOR CREPES!
Gluten free flour
Eggs
Butter/canola oil
Water/Milk
Salt

WEAPONS OF CHOICE: Blender or immersion blender, and a great nonstick pan.  Whisks are great too!!!!

RECOMMENDED TOPPINGS:  NUTELLA (duh), raspberry jam, pumpkin butter, cinnamon sugar, lime and regular sugar, bananas... dream big

Depending on how much you want to make... guestimate accordingly:  This is honestly a little trial and error, but you'll get into the groove of things.

Mix water (or milk depending on your lactose situations) with a pinch of salt, an egg, and a little splash of oil.  Start adding gluten free flour (or maybe even normal flour if you have normal/ boring/ gluten-full intestines).  I usually add a bit of flour then blend... then add and blend again till I get the texture I want.  Try to make the batter thinner than pancake batter, but thicker than a glass of whole milk.  If you start pouring and the crepe comes out too thin, just add a bit more flour.

I know this is vague and perhaps frustrating, but once you've done it once and take a few minutes to try a few different ways, you will learn what works best.

Unattractive but necessary action shot. 

Once you have made the batter, spray your nonstick pan with pam.  Turn the heat up to medium low (4ish on my stove) and let the pan heat up.  Pour the batter to about half the diameter you would want your crepe to be and then stop pouring.  Take the pan and twirl it around a little to make the batter spread out.  Cook on both sides till it looks cooked/starts to brown.


EAT. DECORATE. FLIP THEM IN THE AIR.

This is really fun to do with friends... (Especially Amy, Amy, and Spencer...)  The crepes don't always look fantastic but they are fun to make and fun to eat.  We even got a couple of pans going at once!

RECOMMENDED TOPPINGS:  NUTELLA (duh), raspberry jam, pumpkin butter, cinnamon sugar, lime and regular sugar, bananas... dream big.