Name: Savory Crepes
Yield: Makes 8 to 10 Crepes
Ingredients: 1 teaspoon guar gum; 2 tablespoons glutinous rice flour; 4 tablespoons unsalted butter, melted; ¼ cup cornstarch; 4 tablespoons clarified unsalted butter (see “Other Ingredients”) for the pan; ¼ cup water; ¼ cup tapioca flour; 3 large eggs, beaten; ¼ cup sorghum flour; ½ teaspoon kosher salt; 1 tablespoon vodka; 1¼ cups chicken stock

Preparation info

Makes
8 to 10
Crepes

Difficulty
Easy

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

Crepes are so versatile that I decided they had to be included in this book. They really do act as a springboard for creativity. Use your own imagination to vary the filling, but whatever you do, don’t skip the vodka in the batter. It is the ingredient that makes the batter light enough to create that trademark lace-like edge.

Ingredients

¼ cup sorghum flour
¼ cup tapioca flour
¼ cup

Main course

Method

In a blender or food processor, combine all the dry ingredients with ½ cup of the chicken stock and blend. With the blender on medium speed, drizzle in the melted butter followed by the remaining ¾ cup chicken