by Cat, February 13, 2014
There was once a wonderful French restaurant in Portland whose specialty was crepes: Le Bon Crepe. I was hooked. Mom bought me a crepe pan for Christmas, and I found a great cookbook for Crepes and fillings. There was only one problem: it was very hard to turn those crepes in the pan and it ended up making a huge mess. Until I got a lefse griddle, which worked great. But I have not made crepes for a long time, primarily because I could get them so readily whenever I wanted them, in Portland.
It’s not so easy to find crepes here in Montana, so when my online friend Bonita sent me this gluten-free, high-fat recipe perfect for my ketogenic diet, it looked interesting.
Bonita said the original recipe called for wheat germ, but she uses white rice flour. I would prefer to use buckwheat flour, as it is traditional in savory crepes, and has great nutritional value.
She uses her vita-mix to mix this up, but a regular blender should work too. She also doubles the recipe because it’s so good. They are quite fragile, so she makes them small, about 3″ diameter – a bit hard to roll them up with filling inside, but one could layer them with filling.
The only problem (for me) is that it requires a non-stick griddle; Bonita tried it on a regular griddle and said it made a sticky mess. I’ve not tried this yet, but when I do, I’ll try my well-seasoned cast iron griddle.
Ingredients and Equipment
- 2 extra-large eggs
- ¼ cup Organic cottage cheese (or homemade from raw dairy)
- 2 Tbsp cream cheese
- 1 teaspoon maple syrup (optional, for sweet crepes)
- 1 – 3 Tbsp buckwheat flour
- 1 tsp baking powder
- pinch baking soda
- vita-mix or regular blender
- non-stick griddle
- Let eggs come to room temperature, then whip until fluffy. Add remaining ingredients and blend well.
- Warm oiled griddle over medium low heat, then reduce to low. Spoon batter onto griddle for 1 crepe; turn over as soon as it starts to bubble, then monitor carefully for when second side is done. Remove from heat, add filling and roll up.
Will update when I test this recipe