As long as you know the ratio for crepes you can substitute pretty much any liquid or type of flour.
The ratio is:
1/2 part flour
1 part liquid
1 part egg
For the liquid, be creative. Think juices, stocks, milk, water, etc. For the flour, be inspiring. Think quinoa flour, buckwheat flour, garam flour, whole wheat flour, etc.
This particular crepe has the following:
- 10 oz milk from Snowville Creamery
- 5 eggs from Gorman Heritage Farm (GHF) (1 large egg = about 2 oz)
- 5 oz quinoa flour (Thanks Megan Divelbiss for giving me some to try!)
- salt and sugar are optional - I didn't use either
After whisking all the ingredients together until there are no lumps. Set in the refrigerator for 1 hour. This allows the flour to completely absorb all the liquid.
Then heat a pan on medium heat - cast iron or non-stick are the easiest to use. melt about 1/2 teaspoon butter to coat the bottom of the pan to keep the batter from sticking. Pour about 1/4 cup of the batter (that will depend on the size pan you use) into the center of the pan then rotate the pan to lightly coat the bottom of the pan. The crepe should be very thin! Cook for about 30 seconds - 1 minutes. Flip the crepe and cook another 30 seconds. You can make a lot of crepes at a time and then refrigerate them. I love doing this on the weekend then reheat them and fill them with different ingredients throughout the week.
The one pictured is filled with:
- arugula from GHF
- bacon from GHF
- caramelized onions in balsamic vinegar and rosemary
- oven baked grapes
- White cheddar (if I was going to do this again - I would use goat cheese, but I didn't have it at the time)
Another day I filled it with:
- hard-boiled egg from GHF
- bacon from GHF
- creamy homemade mustard dip
- arugula from GHF
- white cheddar
Another day I filled it with:
- Oven baked butternut squash thinly sliced with rosemary (both from my garden) and olive oil
- arugula from GHF
- bacon from GHF
- Boursin Cheese
The options are limitless!
What are your suggestions for crepe fillings?
