Gluten Free Vegetarian: Breakfast Apple Pie Crepe Recipe

May 19th, 2009 yum Posted in Baked Goods, Crepes, Dairy Free, Dessert, Soy Free, apple, breakfast 10 Comments »

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applefilling4 applecrepe
Apple Pie Crepe with Pecans, Apple Pie Crepe Filling, Apple Pie Crepe

The other morning I woke up with a craving for some apple breakfast baked good and couldn’t decide what to make. I thought about a making a gluten-free apple muffin or pandowdy, but it all seemed like too much work. Then all of a sudden I thought about a recipe for gluten-free crepes that I’d perfected in Japan one summer when I was living without an oven and dying for baked goods. I made them a little healthier with brown rice flour instead of white, and tweaked them a little bit to suit a cast-iron skillet apple pie filling. I added pecans for fun and a little extra protein and had a gluten-free breakfast that would work for a special anniversary breakfast, Valentine’s Day morning, or even just a slow Saturday. If you add cashew cream, ice cream, or whipped cream they’d be even better- but I didn’t think I needed the extra calories. However you serve it, this Apple-pie inspired crepe recipe is delicious and I hope you enjoy it!

Added to this Gluten-free Breakfast Carnival

Gluten Free Apple Pie Crepe Recipe
Ingredients
1/2 cup brown rice flour
1/2 teaspoon salt
3 eggs, beaten
3/4 cups milk (dairy free is fine)
1/8 cup white wine (brandy,sherry or any other GF alcohol would also be fine)
2 tablespoons melted butter or dairy free margarine
1/4 tsp vanilla

4 organic apples, peeled and slice
2 tbsp. butter or dairy free margarine
1 orange or 1/4 to 1/2 cup unsweetened, all natural orange juice
cinnamon
1/4 tsp vanilla
2 tbsp organic raw sugar

1/2 tbsp- 1 tbsp. butter or dairy free margarine
1/4 to 1/2 cup pecans (halves or pieces)
cinnamon
sprinkling of organic raw sugar

Directions
Combine brown rice flour and salt in a medium bowl. Create a well in the middle and add eggs, milk, wine, melted butter or vanilla. Whisk together until smooth. Cover bowl with saran wrap and refrigerate for 25 minutes.

Heat 1 tbsp. butter or margarine in a cast iron pan on medium until it melts. Add apple slices and let them begin to cook and brown slightly. Drizzle with fresh squeezed orange juice and let brown a bit more. When the juice has absorbed, add vanilla. Sprinkle with cinnamon to taste. Turn apple slices when nicely browned and add another tbsp. butter or margarine to the pan if needed. When the apples are almost done, sprinkle with raw sugar. Fold in to evenly distribute sugar. Remove from pan.

Add a little butter or margarine to the pan and as it starts to melt, throw in your pecans. Season with cinnamon. Turn as it begins to brown and sprinkle with organic raw sugar. Let it caramelize for another 30 seconds or a minute, and sprinkle sugared pecans on the apples.

To make crepes, heat a nonstick frypan on medium. Whisk chilled batter until smooth and measure 3-4 tbsp. (about 1/4 cup) batter into a measuring cup. Pour batter into pan and swirl so that batter evenly covers the surface of the pan in a crepe. Place on burner and let cook until edges start crisping. Gently peel off the crepe and flip to the other side briefly to crisp and brown slightly.

To serve, fill crepe with apple pie filling and pecans.

Cashew cream, whipped cream or vanilla ice cream would take this recipe to a whole new level!

Notes
A delicious recipe for special occasions, or just because.
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Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe

January 28th, 2008 yum Posted in Buckwheat, Crepes, Dairy Free, Egg Free, Karina Friendly, Soy Free, breakfast 8 Comments »

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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. :)

galette6.jpgIf 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

If you are in the mood for savory, check out my
Recipe for an Apple, onion, and goat cheese socca
*socca based on recipe from BytheBay that evolved on the CeliacBayArea group site.

Have a favorite crepe recipe or crepe filling? Share in the comments!

Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe
Ingredients
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
Directions
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
pan. Make sure it’s not too thick- the thinner the better! Place cast
iron pan back in oven for 10-12 minutes and edges are crisp but not
burnt. Remove from oven, separate crepe from pan with a sharp metal spatula (so it’s easy to remove later). You can serve as is with powdered sugar, jam, or filling of choice, or make it savory by basting the top lightly with olive oil and place any toppings you’d like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn’t burn.

Notes
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.

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