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Date: | Sat, 27 Oct 2007 10:35:02 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Several years ago Sully's Living Without featured a recipe for crepes, using potato starch instead of regular flour. It works fine for me.
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The best I've had were made with potato starch. They're from Rebecca Reilly's Gluten-Free Baking book. You can Google crepe recipes with potato starch as well. There are a number on the internet.
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Haven't made them without any flour, but I've made them with potato starch (Passover) and I know you can use other g.f. substitute blends.
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Yes but not the kind that you are describing. The kind that I have made uses GF flour.
I always have trouble with the first one of a batch. I have thought that perhaps the pan was not hot enough and waited longer. That did not work, then I thought the pan was too hot, it still did not work for the first one. Now I make one very small and plan on tossing it out.
The ones you are decribing sound more like a thin omlet, probably without the salt
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Someone posted a flourless (cornstarch) crepe recipe that my daughter and I made together. It turned out great! I filled some with steamed shrimp with pesto sauce and some with cream cheese filling and fruit. Try a search of the archives.
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I LOOKED AT THE WEBSITE AND FOUND THE RECIPE
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29524,00.html
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Yes, I have, and I use them for a GF lasagna noodle. Just swirl in a pan, then cool and cut into strips. Use just like you would a lasagna noodle. Delicious
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I make a "chinese pancake" for moo shu that is basically a crepe. The only thing that makes it the chinese pancake is the spice. When I want to alter it to be a wrap for sandwiches I change that.
So chinese pancake it's sesame oil, ginger and scallions. Sandwich wrap, it might be basil, thyme and olive oil etc... It could easily be a breakfast crepe filled with fruit and covered in powdered sugar. You would just need to adapt the spice. Perhaps just a tiny bit of sugar, some cinnamon or almond extract etc.
I got the recipe from glutenfreeda.com.(Under chinese pancake) I use carol fensters flour mix for it. I whip it up all the time in the blender and just make a few crepes to use for all kinds of purposes. I make them extra crispy if I am using them as a sandwich wrap, and a bit thick. Otherwise they get soggy.
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