Tonight, I delved into the art of making crepes for the first time ever, using a recipe from Living Without (dumb, negative-sounding name but great allergy-friendly recipes).
I used the multi-purpose gluten free mix by Bob's Red Mill, one of my favorite GF flour brands (hearty, tasty, fluffy flours and blends). This blend included bean flour, which is always a great addition to mixes due to its silky texture.
Interestingly, the recipe called for grapeseed oil, which I have never used before. It is pretty neutral to the taste, so served well in keeping the thin crepes from sticking to the pan without actually adding an overly oily taste.
I found out that the two tablespoons of batter didn't cut it in my eight-inch pan, so I just eyeballed it. I ended up with crepes that varied in thickness at first, but always stayed at a fairly delicate width and hopefully wouldn't be mistaken for pancakes (that'd be demoralizing!).
Delicious with something as simple as jam, especially since this is a low-effort trial run. I could see partaking in a more topping-diverse crepe engorgement in the future - according to one of my friends, people really can have fun with Nutella, bananas, chocolate, berries, yogurt, you name it. I could eat a hundred of these things!
