Gluten Free Buckwheat Crepe Recipe
1 1/2 cups lowfat milk
2 large eggs
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
liberal sprinkling of freshly ground black pepper

1 or 2 tbsp chopped fresh parsley
1 tbsp and 1 tsp. margarine and 1/2 tsp ghee, melted OR 1 1/2 tbsp margarine OR butter

Additional margarine or butter, melted

Savory Mushroom Crepe Filling Recipe

Combine all ingredients through pepper in blender until thoroughly blended. Add 1 tbsp and 1.5 tsp melted margarine/ghee mixture and parsley and combine one more time. Pour into large cup or small bowl.

Heat nonstick frypan on medium heat, and baste a little melted margarine or butter on it to cover lightly. When it is hot (but not smoking!) take a very scant 1/4 cup (minus a tbsp. or so) of batter in your left hand (if right handed) and remove the fry pan from the stove with your right hand. Pour the batter directly in the middle of the pan and swirl the pan with your right hand so batter smoothly covers entire surface of pan. If you have any bubbles without batter you can dip your finger in the batter (what, not hygienic?) and let a little dollop drip into the hole- IF You act quickly. Otherwise, just let it be. When the crepe starts to dry out on the edges (about 15 seconds), take a plastic spatula and gently poke the outside of the crepe all around the edge so that it has lifted slightly from the pan. Use your fingers to carefully peel the crepe off the pan and flip it over, leaving it for another 15 seconds before removing it to a plate. Continue. Brush pan with more margarine between crepes. The first crepe or so may be harder to remove from the pan- don’t worry, it just takes a little time to get the right temperature and oil combination. Continue until you’ve made all your crepes, snacking on any deformed crepes. Reserve.

To assemble crepes, you have three options.

1) Fancy shmancy crepe purses
Disadvantage: These buggers have a high mortality rate, and the crepe likes to rip.
Advantage: It’s fancy shmancy!

How to make crepe purses: Put 1/3 cup or so of your filling in the center of the crepe, gently lift up all the edges and gather the crepe up right above the filling. Tie a (pre-boiled for 6 minutes, cut into long green thread green onion green top) DRY green onion ribbon around it, remove to a baking pan.

2)The smart woman’s pouch- so much easier, unlikely to result in ripped crepes, slightly lower fancy shmancy rating but not by much.

How to make the SW crepe pouch: Put 1/3 cup or so of filling in the center of the crepe. Fold over one side, and then another, like you’re wrapping a flat present. Your goal is to make a little square pouch. Tie one of those boiled, extra long green onion tops around the whole pouch and tie it, just like a present.

3)Easy Peasy Traditional Crepe- No risk of tearing, little imperfections are less likely to show up in the finished product.

How to make a traditional crepe with filling: Put 1/3 cup of filling or so in a line going from one side of the crepe to another. You may want this to be slightly left of center. Lift the side of the crepe and wrap it up in a little tube. Easy, and yummy. If you want to be really crazy you can still tie a green onion around it, but it isn’t necessary.

I was so happy with this recipe. I can see myself making it a lot in the future. YUM!!