Almond Crepes with Warm Berries (Gluten Free) | Rebel Recipes (2024)

FAQs

What is the best flour substitute for crepes? ›

Cassava flour's soft, starchy consistency and mild flavor mimics wheat flour. If you don't have cassava flour, try sweet rice flour (for a non-paleo option), a smaller amount of coconut flour, or a GF or Paleo all-purpose blend. Tapioca flour makes the crepes tender and pliable. You could also try arrowroot.

To be 100% safe, those with coeliac disease should only eat crisps with "gluten-free" on the label. This ensures that you can avoid cross contamination from factories that also handle gluten, and avoid any sneaky ingredients that might make you ill.

A crepe is a classic French dish made from a simple batter of flour, eggs, and milk. Crepes are similar to pancakes, but they are not made with a leavener—like the baking powder and baking soda used in pancakes—which results in a thinner batter and delicate crepes.

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

What is oat flour versus all-purpose flour (and almond flour)? Many times, people have wondered, Can I use oat flour instead of all-purpose flour? And the answer is: yes. You can even use oat flour to replace other kinds of flour, like almond or coconut flour.

Yes, all single-ingredient nuts are gluten-free. That means the label will list just one ingredient, the nuts. Gluten-free nuts include (but are not limited to) peanuts, almonds, walnuts, cashews, chestnuts, pecans, pistachios, hazelnuts, pine, macadamia and Brazil nuts.

Because almond flour is gluten-free, it is also a helpful option for people with celiac disease. Almond flour is made from ground almonds and can replace wheat flour in just about any recipe. It's easy to make at home, or you can buy it in supermarkets and health food stores.

Almond milk is naturally gluten-free, and most commercial brands are gluten free as well. Though you may want to check the labels on flavored almond milks to be sure there aren't any gluten-containing additives.

Crepe fabric made from silk or wool costs significantly more than synthetic crepe fabric. You can purchase this type of fabric either in yarn or bolt form, and additional charges will be applied to fabric that is dyed or treated with fire retardants or other substances.

What nationality eats crepes? ›

Crêpes originated in France around Brittany all the way back in the 13th century. Crepes originally used buckwheat flour, a relatively new ingredient in Europe at the time. According to the stories, peasants made the first crepe by accidentally dropping porridge on a flat cooktop.

My personal favorite of the combinations that I tried was chocolate hazelnut spread, raspberries, almonds, and cream cheese whipped cream. So good! I also tried blueberries, lemon curd, and cream cheese whipped cream, because it seemed an obvious combo! You could also do banana + coconut + chocolate spread.

A batter that has not been left to rest is very difficult to roll out (viscous) and the crepe remains grey when cooked.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Here are some methods you can try: Using a starch: You can add 1 tablespoon of tapioca, corn, or potato starch to the batter [2]. Mix it well to combine and wait for about 5 minutes. If the batter is still too thin, you can add one more tablespoon of starch and then do a test pancake on your pan.

Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose. Just take note that each flour is best used in specific types of recipes.