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Amaranth Crepes
Description
This is a sweet crepe recipe that may be eaten as-is or used as the base for recipes calling for sweet crepes. This variant is gluten-free - see the notes for changes if using all-purpose flour.
Ingredients
| 6 | T | butter (unsalted. 6 Tbs = 3 oz) |
| 3 | c | milk |
| 1 1⁄2 | c | amaranth flour (see notes) |
| 1⁄2 | c | almonds (blanched and ground. see notes) |
| 1 | T | vanilla extract (see notes) |
| 1 | pn | Salt |
| 6 | egg(s) |
Instructions
In a small pan, brown the butter over medium heat until fragrant and golden-brown. Carefully pour in the milk and heat until milk begins to steam, stirring occasionally. Set aside to cool for 10 minutes.
Beat together the flour, ground almonds, salt and eggs. Slowly add in the milk and butter while the beater is running. Beat in vanilla. Allow batter to rest in the refrigerator overnight (I'll be honest - I don't know if this is necessary, particularly if there's no gluten in the recipe to need time for relaxation).
Heat a 10" nonstick skillet (or crepe pan if you've got one) over medium heat. Brush the pan with oil, stir the batter, then pour in 1/4 cup of crepe batter, swirling the pan as you pour to coat the bottom with batter. If your pan is larger than 10", your crepes should not cover the entire bottom (and they probably won't be round. Sorry.). Cook for at least a minute until the bottom is browning and you can easily slide a spatula underneath. If you can't slide the spatula around the entire crepe, let it sit for a few more seconds until you can do so. Flip carefully, and cook the other side for another 20-30 seconds. Repeat with the remaining batter, stirring it before making each crepe. Aim for 20-25 crepes. Stack them as you finish them and they'll become more supple.
Notes
I said these were sweet crepes, but the amaranth flour is actually pretty savory. If I were to make these again with amaranth, I'd omit the vanilla and fill them with herbed goat cheese. To really make sweet crepes, I'd just use all-purpose flour. I'd either omit the almonds or reduce the flour by 1/2 a cup. I'd also add several tablespoons of sugar (the original recipe calls for 7 T) if that wasn't a concern.
These things are very fragile when made gluten-free. Let them cook longer than you'd be inclined to cook wheat crepes - they'll be a little browner, but much, much easier to flip. Use a good non-stick pan and the widest spatula you have. Be prepared to lose a crepe or two.
Prep time includes making the batter and making the crepes, but not the resting time for the batter.
