Actually, since my digestive system doesn’t tolerate wheat, nearly everything we cook at home with flour is with brown rice flour that we grind ourselves or a combination of our brown rice flour and Pamela’s Bread Mix and Flour Blend. With this recipe I used straight rice flour. Unless I note otherwise, you can directly substitute regular flour in all of our recipes.
Crepes are simple to make, but they take a lot of time. The crepe mound with cheese sauce we had for dinner last night was a joint effort for Ben and me and it still took over an hour. You can make crepes ahead of time and refrigerate them, then make the mound later, since it’s heated in the oven. I’m pressed for time this evening, so for right now I’ll just give you my recipe for crepes.
By the way, it took so long to make dinner last night (and the crepe mound is so rich) that I didn’t make the whipped cream mousse until this evening (and it’s incredible, so I’ll give you that recipe later as well).
This is not, by the way, quite the way Julia made her crepes, so they probably won’t be just like hers.
You will need a blender, a mixing bowl, a rubber spatula, a 1/4 Cup or 1/3 Cup measuring cup (this will depend on the size of crepes you’ll be making; I made mine about 7 & 1/2 to 8 inches in diameter, so I used 1/3 Cup; if you have a smaller fry pan and baking dish, 1/4 Cup will make 6 to 6 & 1/2 inch crepes), a small non-stick fry pan and a baking dish. The bottom of the baking dish should be just a little bigger than the bottom of your fry pan.
In the blender, put:
1 Cup cold water
1 Cup low fat milk
4 medium eggs
1/2 teaspoon salt
1 & 1/2 cups of rice flour
4 Tablespoons of melted butter (make sure it’s melted, otherwise you’ll just have chunks of butter in your batter)
Blend together for a couple of minutes and then stop to scrape down any flour remaining on the sides of your blender pitcher, then blend again for half a minute or so.
Heat up your frying pan (if it’s not a non-stick you’ll have to grease the pan before putting each measure of batter into it) on medium high heat (I used 7 on the scale of one through eight and then high) and measure out your crepe batter into your measuring cup. When the pan is good and hot pour the batter into the pan and swirl your pan around to coat the entire bottom. After about a minute and a half or two minutes flip your crepe over. I had to loosen the crepes with a plastic spatula for mine and then slid them to the side, grabbed the edge and flipped them over. About another 20 seconds to half a minute will be enough to finish cooking them.
My measurements of 1/3 Cup per crepe rendered a dozen crepes and it took about 35 minutes or so to mix the batter and cook the crepes one at a time.