The crêpe embodies all that is good in life: simplicity, versatility, elegance. It is French, after all. Unlike romantic partners, bank accounts, or the weather, a crêpe is infinitely malleable and adaptable to one’s desires. It’s equally comfortable gussied up as the debutante (Suzette) or dressed down the peasant (aux oeufs). Buckwheat crêpe for savory preparations, white flour for sweet. A nearly anonymous vessel, it provides a beautifully straightforward vehicle for sauces, cheeses, eggs, sweets, fruit, veggies, ice creams, and the like. It is the alpha and the omega; the breakfast, the appetizer, the entree and the dessert. All in one.
I’m willing to err on the side of hyperbole and proclaim it one of the greatest culinary inventions, ever.
After much trial and error, I nailed a GFDF facsimile that compromises neither taste nor texture. Below is my recipe for crêpes sucrées, or “sweet crepes”. I most recently served these with lemon curd, fresh strawberry coulis, and a filling of DF sour cream whipped with lemon zest. Strawberry. Lemon. Cream Cheese. Crêpes. Yes, please.
CRÊPES SUCRÉES
1/3 c. white rice flour
1/3 c. sweet/glutinous rice flour (it’s gluten-free despite the confusing name)
1/3 c. brown rice flour
2 eggs
1/3 c. canned coconut milk
2/3 c. water
1/4 t. salt
2 T melted butter or grapeseed oil