is smooth and the consistency of heavy cream. Cover and chill for at least 1 hour and up to 24 hours.
Lightly oil one or two 6-inch crêpe pans or heavy frying pans and set over medium heat. Pour about 2 tablespoons of the batter into each pan and swirl until the pan is coated. Pour any excess batter back into the bowl. Cook the crêpe until the edges look very dry, about 1 minute. With a sharp knife, loosen the edges of the crêpe. Use your fingers to grab the edges and flip the crêpe. Cook another 30 seconds and remove each crêpe to a platter. Continue until the remaining batter is used, lightly oiling the pans with a paper towel dabbed in oil as necessary.
Serve with a dollop of jam, fruit, or Ricotta Raisin Filling (on page 87). For a hearty meal, try the Deviled Chicken Crêpes recipe on page 88.
Ricotta Raisin Filling
one 15-ounce container reduced-fat ricotta cheese
⅓ cup sugar
2 large eggs
1 cup golden raisins
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 recipe Crêpes (page 86)
Confectioners’ sugar for dusting
Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish.
Whisk together the ricotta, sugar, eggs, raisins, lemon juice, and lemon rind in a bowl. Place 2 to 3 tablespoons of the filling in the center of each crêpe and roll up the crêpes. Set seam side down snugly into the baking dish.
Cover the pan with buttered foil and bake for 20 minutes. Serve warm, dusted with confectioners’ sugar.
Deviled Chicken Crêpes
MAKES 4 TO 6 SERVINGS
This makes a lovely brunch or luncheon dish, or a great contribution to a potluck gathering. These can be assembled ahead, but do not bake them in advance or the crêpes might tend to break apart.
1 tablespoon unsalted butter or non-dairy buttery spread
1 medium onion, chopped
1 green bell pepper, chopped
3 cups chopped cooked chicken
1 tablespoon capers
1 teaspoon Dijon mustard
Juice of 1 lemon
2 cups gluten-free chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water
½ cup heavy cream, milk, or milk substitute
1 recipe Crêpes, omitting the sugar (page 86)
½ cup grated Parmesan cheese or dairy-free cheese, optional
Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.
Melt the butter in a large skillet. Add the onion and bell pepper and sauté until soft. Add the chicken, capers, mustard, and lemon juice and stir to combine. Remove from the heat.
In a small saucepan, bring the chicken broth to a boil. Add the cornstarch mixture and stir until the broth thickens. Reduce the heat and simmer for 1 minute. Remove from the heat and add the cream.
Spoon ½ cup of the broth mixture into the chicken mixture and mix well. Spoon ¼ cup of the filling into the center of each crêpe and roll the crêpes. Set seam side down snugly into the baking dish. Pour the remaining sauce over the crêpes and sprinkle with the cheese. Cover with a sheet of buttered aluminum foil and bake for about 20 minutes, or until bubbly.
Featherlight Multigrain Flapjacks
MAKES SIXTEEN TO EIGHTEEN 4½-INCH PANCAKES
To me the ultimate comfort food is light, hearty pancakes topped with warm maple syrup. In the realm of gluten-free baking you might think light and hearty are mutually exclusive, but these flapjacks will prove that anything is possible.
¾ cup millet flour
½ cup amaranth flour
½ cup sorghum flour
⅓ cup cornmeal
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon ground cinnamon
1¾ cups milk, soy, or rice milk
4 tablespoons (½ stick) unsalted butter or non-dairy buttery spread, melted
¼ cup honey
3 large eggs, or flax gel
Preheat a griddle to medium (350°F).
Whisk together the flours, cornmeal, brown sugar, baking powder, xanthan gum, salt, and cinnamon in a large bowl. In a separate bowl, combine the milk, butter, honey, and eggs. Add the liquid ingredients to the dry ingredients and mix gently with a fork just to combine.
Spray the griddle
Lightly oil one or two 6-inch crêpe pans or heavy frying pans and set over medium heat. Pour about 2 tablespoons of the batter into each pan and swirl until the pan is coated. Pour any excess batter back into the bowl. Cook the crêpe until the edges look very dry, about 1 minute. With a sharp knife, loosen the edges of the crêpe. Use your fingers to grab the edges and flip the crêpe. Cook another 30 seconds and remove each crêpe to a platter. Continue until the remaining batter is used, lightly oiling the pans with a paper towel dabbed in oil as necessary.
Serve with a dollop of jam, fruit, or Ricotta Raisin Filling (on page 87). For a hearty meal, try the Deviled Chicken Crêpes recipe on page 88.
Ricotta Raisin Filling
one 15-ounce container reduced-fat ricotta cheese
⅓ cup sugar
2 large eggs
1 cup golden raisins
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 recipe Crêpes (page 86)
Confectioners’ sugar for dusting
Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish.
Whisk together the ricotta, sugar, eggs, raisins, lemon juice, and lemon rind in a bowl. Place 2 to 3 tablespoons of the filling in the center of each crêpe and roll up the crêpes. Set seam side down snugly into the baking dish.
Cover the pan with buttered foil and bake for 20 minutes. Serve warm, dusted with confectioners’ sugar.
Deviled Chicken Crêpes
MAKES 4 TO 6 SERVINGS
This makes a lovely brunch or luncheon dish, or a great contribution to a potluck gathering. These can be assembled ahead, but do not bake them in advance or the crêpes might tend to break apart.
1 tablespoon unsalted butter or non-dairy buttery spread
1 medium onion, chopped
1 green bell pepper, chopped
3 cups chopped cooked chicken
1 tablespoon capers
1 teaspoon Dijon mustard
Juice of 1 lemon
2 cups gluten-free chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water
½ cup heavy cream, milk, or milk substitute
1 recipe Crêpes, omitting the sugar (page 86)
½ cup grated Parmesan cheese or dairy-free cheese, optional
Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.
Melt the butter in a large skillet. Add the onion and bell pepper and sauté until soft. Add the chicken, capers, mustard, and lemon juice and stir to combine. Remove from the heat.
In a small saucepan, bring the chicken broth to a boil. Add the cornstarch mixture and stir until the broth thickens. Reduce the heat and simmer for 1 minute. Remove from the heat and add the cream.
Spoon ½ cup of the broth mixture into the chicken mixture and mix well. Spoon ¼ cup of the filling into the center of each crêpe and roll the crêpes. Set seam side down snugly into the baking dish. Pour the remaining sauce over the crêpes and sprinkle with the cheese. Cover with a sheet of buttered aluminum foil and bake for about 20 minutes, or until bubbly.
Featherlight Multigrain Flapjacks
MAKES SIXTEEN TO EIGHTEEN 4½-INCH PANCAKES
To me the ultimate comfort food is light, hearty pancakes topped with warm maple syrup. In the realm of gluten-free baking you might think light and hearty are mutually exclusive, but these flapjacks will prove that anything is possible.
¾ cup millet flour
½ cup amaranth flour
½ cup sorghum flour
⅓ cup cornmeal
2 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon ground cinnamon
1¾ cups milk, soy, or rice milk
4 tablespoons (½ stick) unsalted butter or non-dairy buttery spread, melted
¼ cup honey
3 large eggs, or flax gel
Preheat a griddle to medium (350°F).
Whisk together the flours, cornmeal, brown sugar, baking powder, xanthan gum, salt, and cinnamon in a large bowl. In a separate bowl, combine the milk, butter, honey, and eggs. Add the liquid ingredients to the dry ingredients and mix gently with a fork just to combine.
Spray the griddle
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