Here is a master recipe for sweet crepes, with two variations. Be sure to include the spirits in these recipes as it gives the batter just the right consistency. Create your own favorite versions by varying the spirits (think rum, Cognac, Grand Marnier, or other liqueurs) and the fillings.
Courtesy of "Blackbird Bakery Gluten-Free" by Karen Morgan. Chronicle Books.
|1/4 cup sorghum flour||1 1/4 cups whole milk|
|5 tbsp tapioca flour||4 tbsp unsalted butter, melted|
|1/4 cup cornstarch||3 large eggs, beaten|
|1 tsp guar gum||1 tbsp cointreau liqueur|
|1/2 tsp kosher salt||1/4 cup water|
In a blender or food processor, combine all the dry ingredients with ½ cup of the milk and blend. With the blender on medium speed, drizzle in the melted butter, followed by the remaining ¾ cup milk; blend for 30 seconds. Add the eggs and blend until incorporated. Blend in the Cointreau and water, then cover and refrigerate for at least 30 minutes or up to 1 hour.
Remove the batter from the refrigerator. It should be the consistency of heavy cream. If the batter seems too thick, whisk in more water 1 tablespoon at a time until the right consistency. In a 10-inch crepe pan or skillet, heat 1 teaspoon of the clarified butter over high heat and swirl the butter to coat the pan evenly.
Pour a generous ¼ cup batter into the pan and tilt the pan to coat the bottom evenly. Cook until browned on the bottom, about 1½ minutes, then turn and cook on the second side until browned, about 1 minute.
Transfer to a plate. Repeat to use the remaining batter, adding clarified butter as needed, stacking the finished crepes as you go.
The crepes may be tightly covered in plastic wrap and refrigerated for up to 3 days.
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