I have been craving something rich, highlighting chocolate and what is better than crepes? Not much. So here is the latest culinary creation free of gluten and dairy, oh sooo good (even my gluten and dairy loving boyfriend gave them thumbs up)! GF crepes with chocolate ganache and vanilla bean coconut ice cream.
Gluten Free Crepes
Recipe from Teri Gruss
1 1/4 c milk or milk substitute (I used organic almond milk)
2 large eggs (use egg substitute for vegan)
2 Tbs butter, melted (butter flavored earth balance for vegan)
1/2 tsp vanilla
1 c all purpose GF flour (I used Bob's Redmill all purpose GF flour mix)
1/2 tsp salt
1/8 tsp GF baking powder
Combine wet ingredients and dry ingredients separately. Once combined, whisk wet ingredients into dry until the ingredients are mixed well. Batter should be thin. If the batter is too thick add a bit more milk/milk substitute. Heat a small non-stick pan on medium heat, add 1/4 tsp of oil and coat bottom of the pan once before the first crepe (grapeseed or any oil that tolerates high heat). Add the batter a quarter cup at a time. Swirl in the pan until the bottom of the pan is coated and the batter settles. Cook until most of the moisture has cooked off the top, approximately one minute, then flip and cook another 30 seconds to one minute until just barely golden.
Chocolate Ganache
Use a 2:1 ratio of chocolate (high quality, vegan if desired) and cream (or cream substitute, I used Mimi Creme).
Place chocolate and cream in a double boiler. Water should be steaming but not boiling. The water should not touch the bottom of the top pan. Stir frequently until chocolate is melted and has a smooth texture. If using non-dairy cream its best to make ganache once crepes are cooked as ganache doesn't set well for long periods of time.
Compiling
Place about two tablespoons of ganache on one side of crepe and smooth over that side. Fold the crepe in half and top with your favorite ice cream or whipped cream (I used vanilla bean coconut ice cream by Turtle Mountain).
ENJOY!!!
Gluten Free Crepes
Recipe from Teri Gruss
1 1/4 c milk or milk substitute (I used organic almond milk)
2 large eggs (use egg substitute for vegan)
2 Tbs butter, melted (butter flavored earth balance for vegan)
1/2 tsp vanilla
1 c all purpose GF flour (I used Bob's Redmill all purpose GF flour mix)
1/2 tsp salt
1/8 tsp GF baking powder
Combine wet ingredients and dry ingredients separately. Once combined, whisk wet ingredients into dry until the ingredients are mixed well. Batter should be thin. If the batter is too thick add a bit more milk/milk substitute. Heat a small non-stick pan on medium heat, add 1/4 tsp of oil and coat bottom of the pan once before the first crepe (grapeseed or any oil that tolerates high heat). Add the batter a quarter cup at a time. Swirl in the pan until the bottom of the pan is coated and the batter settles. Cook until most of the moisture has cooked off the top, approximately one minute, then flip and cook another 30 seconds to one minute until just barely golden.
Chocolate Ganache
Use a 2:1 ratio of chocolate (high quality, vegan if desired) and cream (or cream substitute, I used Mimi Creme).
Place chocolate and cream in a double boiler. Water should be steaming but not boiling. The water should not touch the bottom of the top pan. Stir frequently until chocolate is melted and has a smooth texture. If using non-dairy cream its best to make ganache once crepes are cooked as ganache doesn't set well for long periods of time.
Compiling
Place about two tablespoons of ganache on one side of crepe and smooth over that side. Fold the crepe in half and top with your favorite ice cream or whipped cream (I used vanilla bean coconut ice cream by Turtle Mountain).
ENJOY!!!
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