One Year is Almost Upon Us!
We are coming ever so close to our one year Bloggaversary! Wow, an entire year since we started this blog. I think for me it calls for a number of things.
- Facelift! Well not for me... but for the blog. I need to dive in an d give her a little attention that she so deperately needs. Its been a rough year for us and through all the changes in our home, we have been a bit neglectful. So its facelift time MofM!
- Well... we must more than anything else actually write more frequently! We have stores and stores of recipes that haven't made it to your hot little hands yet! (well hot... eyes?... screens?, whatever)
- Link to Facebook! We have so much good stuff going on over at our Facebook page and followers on our Facebook page who don't follow the blog and vice versa! Link time folks! We are gonna make that happen.
- FIX TIME! I have looked back on some of my recipes and thought, hmm.. Mom, what in the piggies name were you thinking when you posted that? I have a few that have grammar errors some that are just missing ingredients, not because I didn't use them when cooking, but I just didn't post it!! AH! So I need to run a fine tooth comb over the recipe box.
One recipe I have been using for a long while now that I have altered here and there and come back to a lovely heart warming delicious and AH-mazing result is this crepe recipe. To me crepes always seemed like something extra special, like going out for a special brunch with mimosa kinda special. Years ago when MacLeod and I were first dating, pre-gluten-free days, we ran into this food cart in our local farmer's market, a crepe food cart! I was head over heels in love with them. From that day on I knew I needed to learn how to make crepes.
Then gluten went bye bye and so did crepes... or did they? I tried lots of recipes on the interwebs that claimed the fame of "super easy and delicous" and "3 ingredient" which were so blech. Really what you have to go back to are the mechanics of the crepe as it is done in the gluten-full way... only... gluten-FREE. I took the methods learned via The Gluten Free Girl, a gluten-free all-star and my previous crepe making expereince which served me well.
Because we are working towards a completely gluten-free AND casien-free kitchen, these crepes are made with no gluten and no dairy products at all and I got to tell you the resulting crepe is amazing. I don't think you miss the butter, but that is just my humble opinion. (While writing this entry I was amused to find that MacLeod was actually disappointed to discover that I "deceived" him with the absense of butter in the crepes) I recently have had a love affair with amaranth and millet for all thier amazing nuttiness and deliciousness they add not to mention nutritional greatness. So in this recipe I have added amarnth flour to the crepes and just love them. for a little extra about this wonderful flour....
Generally harvested from seeds, amaranth is an excellent source of protein, unlike many other grains. Like other grains it provides essential amino acids but the seeds of the Amaranthus species specifically can provide 30% more protein than rice, sorghum and rye making it a protein powerhouse in the grain department. Wiki That, and of course it tastes wonderful in baking!
Power of Three Crepes (as kiddos called them... via Doctor Who, Season 7)
Gluten-free, Casein-Free Crepes
1 Cup Gluten-free flour blend
1/2 C amarnth flour
1/4 tsp salt
1 3/4 C water
1. Combine flours and salt.
2. In a small beat the eggs lightly, then add to the flour blend and begin to combine.
3. Slowly start to add water to the flour mixture and blend. The mixture will be thin, which is what a crepe mixture needs to be.
4. With a mesh strainer, strain the mixture into another bowl to strain all the lumps out of the mix.
5. Let the crepe mix sit for 10-15 minutes while you finish preparing all the fillings that you want to use.
6. Heat your pan on medium-high heat and spray with non-stick cooking spray.
7. Pour about 1/4 cup of batter on the pan and swirl the batter over the pan to coat it thinly. (if you have trouble figuring out how to do this, there are a few tutorials on youtube that can help you out with a visual). Allow the crepe to cook for just a few minutes and with a spatual just lift the side slightly to check that its browned a bit.
8. You can either use your spatula to flip your crepe or you can use the handle of your pan to move your pan to flip your crepe over (if your really, really brave!... again, I recommend youtube for tutorials if you don't know already... because you can learn ANYTHING on youtube!)
9. Allow the other side to cook just another 30 second more or so and viola, crepe is done. Move to a plate and keep in a warm oven. Pile the crepes onto the plate in a warm oven while you complete them, until assembly.
10. To assembly, you can be creative about how you want to fill them. Below we have included some of our favorites!
1 C frozen wild blueberries (we use Wyman's Frozen Blueberries)
1/4 coconut palm sugar
1 Tbs water
1 tsp tapioca flour
Simmer blueberries and sugar for approximately 25 minutes or until the berries are cooked down and the liquid is dark in color. The liquid should still be thin. Add tapica flour to water and mix to combine then add to simmering berries. Allow to simmer for another 5 minutes to thicken. Remove from heat.
2 C Fresh Strawberries, hulled and sliced
1 banana, sliced
1/2 C full fat coconut milk (canned, refrigerated)
1/4 C confectioners sugar
1/2 tsp vanilla extract
1/4 C dark chocolate, dairy-free (we use Enjoy Life), melted
In a stand mixer, with a whisk attachment, whisk together chilled coconut milk, confectioners sugar and vanilla. If the mixture is too thin, add more sugar by the tablespoon to thicken to your desired consistency. Spoon about half the mixture into a bowl and add the melted chocolate and blend well.The remaining amount will be used to garnish and use as whipped cream.
Piggies in a Blanket:
Any combination of breakfast meats, diced
Toss the meats and cheese together in a bowl prior to crepe assembly.