Guest guest Posted January 15, 2010 Report Share Posted January 15, 2010 We made two different GF crepe batters at my show-- as we found out one child also had a corn allergy in addition to gluten. Everyone LOVED both version--even the non GF eaters! We made ALOT and all were consumed. Crepe Batter just mix together everything with a handwhisk: 2 large eggs 1 cup millk 1/3 cup water 1 cup GF flour (in one recipe we did a GF cornstarch instead and the other batch we used rice flour- you can use any you wish) 2 tablespoons sugar 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or other liqueur instead of vanilla if desired) 2 tablespoons melted butter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 What would be a good sub for the eggs? How do you cook them and for how long? thin/thick? Eaten plain or with other stuff? Thanks, Danielle ________________________________ Shawn-Marie Simmons <pampchef2001 Cc: amandakirby Fri, January 15, 2010 10:56:31 AM Re: crepe recipe We made two different GF crepe batters at my show-- as we found out one child also had a corn allergy in addition to gluten. Everyone LOVED both version--even the non GF eaters! We made ALOT and all were consumed. Crepe Batter just mix together everything with a handwhisk: 2 large eggs 1 cup millk 1/3 cup water 1 cup GF flour (in one recipe we did a GF cornstarch instead and the other batch we used rice flour- you can use any you wish) 2 tablespoons sugar 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or other liqueur instead of vanilla if desired) 2 tablespoons melted butter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 Crepes are almost all eggs. They are paper thin, you only cook one side. Then fill with sweet or savoury fillings. For a vegan gf replacement, I would go with a recipe for injera or dosa. Pam On Fri, Jan 15, 2010 at 5:47 PM, DMHS <dhsellers wrote: > > > What would be a good sub for the eggs? How do you cook them and for how > long? thin/thick? > > Eaten plain or with other stuff? > Thanks, > Danielle > > ________________________________ > Shawn-Marie Simmons <pampchef2001<pampchef2001%40> > > > To: <%40> > Cc: amandakirby <amandakirby%40eastlink.ca> > Fri, January 15, 2010 10:56:31 AM > Re: crepe recipe > > > We made two different GF crepe batters at my show-- as we found out one > child also had a corn allergy in addition to gluten. Everyone LOVED both > version--even the non GF eaters! We made ALOT and all were consumed. > > Crepe Batter > just mix together everything with a handwhisk: > 2 large eggs > 1 cup millk > 1/3 cup water > 1 cup GF flour (in one recipe we did a GF cornstarch instead and the other > batch we used rice flour- you can use any you wish) > 2 tablespoons sugar > 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or other > liqueur instead of vanilla if desired) > 2 tablespoons melted butter > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 I just leave the eggs out. I sub soymilk for dairy, and olive oil for butter. They turn out quite tasty and hold together well. ~ LaDonna ~ On Fri, Jan 15, 2010 at 4:47 PM, DMHS <dhsellers wrote: > > > What would be a good sub for the eggs? How do you cook them and for how > long? thin/thick? > > Eaten plain or with other stuff? > Thanks, > Danielle > > ________________________________ > Shawn-Marie Simmons <pampchef2001<pampchef2001%40> > > > To: <%40> > Cc: amandakirby <amandakirby%40eastlink.ca> > Fri, January 15, 2010 10:56:31 AM > Re: crepe recipe > > > We made two different GF crepe batters at my show-- as we found out one > child also had a corn allergy in addition to gluten. Everyone LOVED both > version--even the non GF eaters! We made ALOT and all were consumed. > > Crepe Batter > just mix together everything with a handwhisk: > 2 large eggs > 1 cup millk > 1/3 cup water > 1 cup GF flour (in one recipe we did a GF cornstarch instead and the other > batch we used rice flour- you can use any you wish) > 2 tablespoons sugar > 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or other > liqueur instead of vanilla if desired) > 2 tablespoons melted butter > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 Crepes with no eggs at all? What flour mix do you use? What ratio of olive oil and milk alternative? Sent from my iPhone On Jan 15, 2010, at 9:08 PM, Gracious Hospitality <gracioushospitality > wrote: > I just leave the eggs out. I sub soymilk for dairy, and olive oil for > butter. They turn out quite tasty and hold together well. > > ~ LaDonna ~ > > > > On Fri, Jan 15, 2010 at 4:47 PM, DMHS <dhsellers wrote: > >> >> >> What would be a good sub for the eggs? How do you cook them and for >> how >> long? thin/thick? >> >> Eaten plain or with other stuff? >> Thanks, >> Danielle >> >> ________________________________ >> Shawn-Marie Simmons >> <pampchef2001<pampchef2001%40> >>> >> < >> %40> >> Cc: amandakirby <amandakirby%40eastlink.ca> >> Fri, January 15, 2010 10:56:31 AM >> Re: crepe recipe >> >> >> We made two different GF crepe batters at my show-- as we found out >> one >> child also had a corn allergy in addition to gluten. Everyone LOVED >> both >> version--even the non GF eaters! We made ALOT and all were consumed. >> >> Crepe Batter >> just mix together everything with a handwhisk: >> 2 large eggs >> 1 cup millk >> 1/3 cup water >> 1 cup GF flour (in one recipe we did a GF cornstarch instead and >> the other >> batch we used rice flour- you can use any you wish) >> 2 tablespoons sugar >> 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or >> other >> liqueur instead of vanilla if desired) >> 2 tablespoons melted butter >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 I might try them using coconut milk. I've never really been big on pancakes but I think I might go for the crapes because of them being thin. I think I'll stuff um with some vegan cream cheese and mixed berries. Hopefully I will like them and won't get sick! (Yes...I'm sick again!) What kind of flour do you use? I'm having issues with sorghum and rice now, and corn is out as well as millet and teff! Almonds have been causing me some problems too! Think coconut flour will work? On Sat, Jan 16, 2010 at 12:08 AM, Gracious Hospitality < gracioushospitality wrote: > I just leave the eggs out. I sub soymilk for dairy, and olive oil for > butter. They turn out quite tasty and hold together well. > > ~ LaDonna ~ > > > > On Fri, Jan 15, 2010 at 4:47 PM, DMHS <dhsellers wrote: > > > > > > > What would be a good sub for the eggs? How do you cook them and for how > > long? thin/thick? > > > > Eaten plain or with other stuff? > > Thanks, > > Danielle > > > > ________________________________ > > Shawn-Marie Simmons <pampchef2001<pampchef2001% > 40> > > > > > <% > 40> > > Cc: amandakirby <amandakirby%40eastlink.ca> > > Fri, January 15, 2010 10:56:31 AM > > Re: crepe recipe > > > > > > We made two different GF crepe batters at my show-- as we found out one > > child also had a corn allergy in addition to gluten. Everyone LOVED both > > version--even the non GF eaters! We made ALOT and all were consumed. > > > > Crepe Batter > > just mix together everything with a handwhisk: > > 2 large eggs > > 1 cup millk > > 1/3 cup water > > 1 cup GF flour (in one recipe we did a GF cornstarch instead and the > other > > batch we used rice flour- you can use any you wish) > > 2 tablespoons sugar > > 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or other > > liqueur instead of vanilla if desired) > > 2 tablespoons melted butter > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 Thanks, LaDonna. Do you have to have a special pan to make these or can you use a small frying pan? Danielle ________________________________ Gracious Hospitality <gracioushospitality Fri, January 15, 2010 11:08:19 PM Re: crepe recipe I just leave the eggs out. I sub soymilk for dairy, and olive oil for butter. They turn out quite tasty and hold together well. ~ LaDonna ~ On Fri, Jan 15, 2010 at 4:47 PM, DMHS <dhsellers wrote: > > > What would be a good sub for the eggs? How do you cook them and for how > long? thin/thick? > > Eaten plain or with other stuff? > Thanks, > Danielle > > ________________________________ > Shawn-Marie Simmons <pampchef2001<pampchef2001%40> > > > To: <%40> > Cc: amandakirby <amandakirby%40eastlink.ca> > Fri, January 15, 2010 10:56:31 AM > Re: crepe recipe > > > We made two different GF crepe batters at my show-- as we found out one > child also had a corn allergy in addition to gluten. Everyone LOVED both > version--even the non GF eaters! We made ALOT and all were consumed. > > Crepe Batter > just mix together everything with a handwhisk: > 2 large eggs > 1 cup millk > 1/3 cup water > 1 cup GF flour (in one recipe we did a GF cornstarch instead and the other > batch we used rice flour- you can use any you wish) > 2 tablespoons sugar > 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or other > liqueur instead of vanilla if desired) > 2 tablespoons melted butter > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2010 Report Share Posted January 17, 2010 I'm not sure about egg sub. But for pan I just use my small nonstick sauté pan. You only just want enough batter to coat bottom, very thin. I just use my wrist action to swirl and coat bottom. Takes about 1-2 minutes, then I flip over, even less time on back. Just light golden brown. Fabulous plain or with any filling- We like ours with cream cheese and a tiny spoon of sugar- then we place fruit down center and fold like a soft taco or burrito or cigar! Lol We also eat plan or with just fruit. Nutella and bananas are great too. I also make savory by taking sugar out of batter and substitute about 1/2 tsp. Salt. Then fill with whatever you like like a mini sandwich!! Fillings are limitless. We love crepes! Good luck! Shawn-Marie Simmons The Pampered Chef Www.pamperedchef.biz/shawnmariesimmons On Jan 15, 2010, at 6:47 PM, DMHS <dhsellers wrote: What would be a good sub for the eggs? How do you cook them and for how long? thin/thick? Eaten plain or with other stuff? Thanks, Danielle ________________________________ Shawn-Marie Simmons <pampchef2001 Cc: amandakirby Fri, January 15, 2010 10:56:31 AM Re: crepe recipe We made two different GF crepe batters at my show-- as we found out one child also had a corn allergy in addition to gluten. Everyone LOVED both version--even the non GF eaters! We made ALOT and all were consumed. Crepe Batter just mix together everything with a handwhisk: 2 large eggs 1 cup millk 1/3 cup water 1 cup GF flour (in one recipe we did a GF cornstarch instead and the other batch we used rice flour- you can use any you wish) 2 tablespoons sugar 1 teaspoon vanilla (Or you can substitute rum, ameretto, brandy or other liqueur instead of vanilla if desired) 2 tablespoons melted butter Quote Link to comment Share on other sites More sharing options...
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