This weekend we had another meeting of the Celiac Bay Area Support group and I had big plans. I was going to make beautiful crepes; savory chickpea crepes with sweet potato coconut milk filling and then sweet ones with a fruity jam filling. Unfortunately, I ended up being way too busy the night before and I ended up making sweet pumpkin muffins using Pamela’s mix for the “Sweet” portion of my offerings.
This muffin is really tasty- 4 tablespoons butter, 1/2 cup sugar, 2 eggs, 1 cup of pumpkin, 1-1/3 cups Pamela’s Baking & Pancake Mix, 1/2 teaspoon salt, cinnamon, nutmeg, allspice and ginger- baked at 375 in muffin tins topped with a melted butter, brown sugar and pecan concoction.
However, I still really wanted to make something for our members with multiple allergies, and so I decided to make an allergen-free crepe, filled with something savory. Only problem? My non-stick pan had died and the other pans I tried refused to produce nice crepes. In exhaustion, I threw the rest of the egg-free, soy-free, dairy-free buckwheat crepe batter in the fridge and gave up. Luckily our host rose to the occasion and served all kinds of egg free, dairy free pancakes, so it didn’t matter that I hadn’t brought the crepes. That night I came across the batter in the refrigerator and had an idea. I don’t have a good crepe pan, but I do have a cast iron pan that I use for making soccas in the oven. I thought, what if instead of making a socca with chickpea flour, I made a buckwheat galette prepared in the oven like a socca? I heated the cast iron pan in the oven, brushed it with olive oil, and then poured a good portion of the batter into the pan to make a lovely, crispy untraditional galette. Ten minute later I had cut the buckwheat “socca” into triangles and sprinkled it with powdered sugar (thanks for the idea, Katie!) and decorated the plate with jam. DH scarfed it up, and honestly, no one missed the dairy or the eggs. This could also be used for a savory, crispy “chip” with a guacamole or refried bean topping. Sweet or savory, it’s yummy! Here’s to allergy-friendly baking, and to old ideas executed in new ways. :)
If you can have dairy or eggs, try my delicious (and more traditional) gluten free buckwheat galette crepe recipe:
Buckwheat Crepe with Creamy Mushroom Filling Recipe
Not in the mood for buckwheat? Try this sweet and light
Raspberry Gluten-free Crepe
Have a favorite crepe recipe or crepe filling? Share in the comments!
Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe
1 1/2 cups organic rice milk (or hemp or almond milk)
1 tbsp. Egg replacer mixed with 3 tbsp. water and 1 tbsp olive oil
1 additional tbsp. olive oil (optional)
1/2 cup GF buckwheat flour (Bob’s Red Mill is produced in dedicated facility)
1/4 cup Favorite GF flour blend (white is better)
1/2 tsp salt
Whisk ingredients together and let sit in the refrigerator for at least 30 minutes.
Heat cast iron pan in oven set to 450 degrees.
Whisk again, and dribble a small amount of olive oil in hot cast iron pan and spread around to cover using basting brush. Pour enough batter in the pan so the “Crepe” covers the entire surface of the
You can add a pinch of xanthan gum to the recipe if you like, but you may have to add additional water to keep your batter the right consistency for crepes.
Batter should be fairly watery.