Sunday, October 24, 2010

Gluten Free Crepe for the Intolerant

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I'm intolerant.  For a woman raised for all intents and purposes as a vegan, I suffer from a cornucopia of "health food" culinary prejudices.  First, of all things, I have little to no patience for the above mentioned vegans.  If I fell into a worm hole and ran into my college self, I'd shove a cheeseburger in her bleating pie hole and stomp her Morrissey tape to oblivion while screaming, "Hey whiney, you wonder why you're moody and tired?  Eat some !#*@(#*! protein!"  The burger would be free range, organic, grass fed and kosher; my food prejudices run a perverse gamut.



Add to that, my pathological aversion to anti-gluten rhetoric when not accompanied by a valid claim to Celiacs and let's not get started on the anti-dairy faction, lactose intolerance notwithstanding.

I can't ignore that my entrenched belief system is brutally flawed, that I'm a food crank of Andy Rooney proportions.  My antipathy also runs contrary to my pastry self, the girl who is forever intrigued by the chemical transformation wrought by a change up in ratio and ingredient substitution. I'm working on it, turning my bakery into a bastion of culinary tolerance and experimentation.  It's a slow going therapy but I'm not displeased with some of the results.  It doesn't hurt that my latest project, buck wheat crepes, are steeped in French tradition and deliciousness, so I was pretty much guaranteed a satisfying gluten-free denouement.  A gluten and butter logged woman has to start somewhere.


Gluten Free/Lactose Free Buckwheat Crepes with Sautéed Maple Pears

(makes about 8 crepes)

Ingredients

3/4 cup buckwheat flour
1/4 cup garbanzo/fava flour
1 1/4 cup almond milk
3 eggs
4 tablespoons extra virgin olive oil
1 tablespoon maple sugar
1 tablespoon vanilla powder
1/2 teaspoon salt

non-stick spray for the pan

Procedure
-Blend all the ingredients in a blender or food processor.  Traditionally, it's required that you refrigerate crepe batter for a few hours to hydrate the batter.  Since there's no gluten present, I just ignored the usual crepe requirements and got to cooking.

-Spray a non-stick pan with non-stick spray and whirl about 1/4 cup of batter in the pan to create an even layer of crepe batter.  Cook over medium heat until cooked through.  You can flip the crepe to cook the top side a bit more but I like to cover the pan with a lid during cooking for supreme tenderness.

For the pears, half and core one pear and thinly slice.  Sautée in 4 tablespoons of maple syrup over medium-low heat until soft.  Top your buckwheat crepe with a dollop of pear and an additional drizzle of maple.
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