Thursday, December 11, 2008

Corn Statch Crepes

  Whenever I'm home, I try to get my mom to make crepes.  Since we both have Celiac Disease, we can't eat normal crepes made with wheat flour.  Fortunately, my mom has an old recipe for corn starch crepes.  We made them even before we knew we had to eat gluten free because they are easy, cheap, and taste better than most other crepes - which is saying something since we've had them in Paris crepe shops.  Enjoy!

  • 2 eggs
  • 3/4 cup milk
  • 1 Tbs corn oil
  • 1/4 tsp salt
  • 1/2 cup corn starch

    These are extremely easy.  Just beat the eggs, then mix in everything else.  Heat up a small to medium skillet and add a little oil.  Pour about 1/8 of a cup of batter into the pan and swirl it around to cover.  Flip after about 45 seconds, cook another 45 seconds, and your first crepe is ready.  You don't need to re-oil the pan between crepes, it's good for a while.  Put the crepe on a plate, add a little filling, roll it up, and eat it.

Resulting Deliciousness:
    These crepes come out nice and thin and soft, and are good with any type of filling so you can use them for anything from breakfast to desert.  Some of our favorites are bacon, jelly/jam/preserves, cream cheese, scrambled eggs, cheese, etc.   
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