Last year I wrote about Shrove Tuesday. You can read the post here. This year I decided to be a bit more creative and I managed to make gluten-free, egg-free crepes.
I modified the basic batter that I posted last year. Here is my recipe for the crepes.
100g gluten-free flour *see note below*
20g flaxseed meal
1/2 teaspoon bicarb soda
1 teaspoon apple cider vinegar
Whisk all ingredients together and allow to stand for 5 minutes.
Pour a small quantity of batter onto a hot griddle, spreading thinly with the back of a spoon. Cook until just set then flip and finish cooking.
NOTE: The gluten-free flour that I use is a combination of 4 different flours in specific proportions that I learned about in a gluten-free cookbook. I cannot put the details of the flour here as that would not be fair to the author. Here is a link to the book if you are interested. No, I do not receive any commission. 🙂
Like any crepes these can be eaten in a variety of ways, either sweet or savoury.
I decided to use them to make a main course for dinner and filled them with a bolognaise sauce. As you can see from the photo they are a bit delicate to handle once they are cool, especially if you make them fairly thin as I did.
The crepes will be heated through then topped with a little grated cheese and finished under the grill. I am going to serve it with a green salad.
Are you making pancakes today, gluten-free or not?
Shrove Tuesday isn’t part of my heritage, but pancakes are! It was never going to be convenient to make them tonight, so I made some last Friday–savoury fillings for the main course, and blueberries and maple syrup for the dessert ones. 🙂
Blueberries and maple syrup! Wish I could be there for dessert! 🙂