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Crepes are a versatile, slightly elevated way to celebrate breakfast, or dessert, or – come to think of it – any meal. Here are two recipes, one for those who can consume anything to one that is for those who cannot have gluten or dairy.
Regular Crepes
½ cup all-purpose flour
½ tsp. salt
1 Tbsp. sugar
2 eggs
2/3 cup 2% milk
½ tsp. Peanut or Canola oil
Mix all dry ingredients in one bowl. Mix all wet ingredients, except oil, in a separate bowl. Combine wet and dry ingredients (except oil) and mix well.
Cook in medium non-stick frying pan or crepe pan. Using a paper towel, put peanut oil on paper towel and thoroughly wipe pan you are going to use. Heat pan to medium-high. Pour 1/8 cup of batter into pan, immediately roll pan around so that the crepe is as thin as possible. Cook for 30 seconds and flip.
Crepes (gluten & dairy free)
4 eggs
2 cups of Vanilla Soy Milk
1 cup of White Rice Flour
½ tsp salt
⅓ cup sugar
Peanut or Canola oil
Combine wet ingredients, except oil. Combine dry ingredients. Then combine wet and dry ingredients. Should be a thin consistency. If it is too thick, add more milk.
Coat pan with oil using a paper towel (gets better coverage than a spray can) before each crepe. Pan should be heated to medium-high for quick cooking. Pour batter into pan. When the crepe has bubbles through the center, flip and cook for 20 seconds on second side.
The gluten & dairy free crepes will not, sadly, be as think or light as the regular crepes, but they are good and much better than watching everyone else eat them!
Suzette Sauce - Spirt & Spice Style
⅓ cup & 1 Tbsp of sugar
2 Tbsp of Spirits & Spice Calamansi Balsamic
Lemon zest
3 Tbsp of margarine or butter
2 Tbsp Orange Liqueur
3 Tbsp of Spirits & Spice Armagnac XO 10 year
This sauce only takes a few minutes to make, so have all your ingredients handy.
In a sauté pan, heat margarine or butter with sugar until sugar begins to melt or caramelize. Zest lemon into pan and add Calamansi vinegar. When the mixture is syrupy, add the Orange Liqueur. Lower heat.
The TA-DA Moment of Crepes Suzette:
If making crepes, fold the crepes into fourths. Dip folded crepes in the sauce one by one, take out and place in another sauté pan over medium heat. Pour a shot of Armagnac 10 year and allow to heat in pan for a few seconds; flambé the pan. Pour more Suzette sauce over the crepes and finish with fresh raspberries. Serve and Enjoy!
