I needed to create a cheese rolls recipe, often known as blintz, using tapioca flour starch for an eHow video and thought I would include dairy-free options. Though you may use cow’s milk for a creamier crepe, dairy-free milk or even water will work. I filled my crepe with chopped sauteed Swiss chard with garlic, a mixture of sauteed onion and red bell pepper, topped with a little Gluten Free Bechamel Sauce. Though these are high in egg, they do not taste eggy. Fill with anything sweet or savory. A crepe filled with cottage cheese is known in the Jewish community as a blintz. Others fill them with cheese and roll them up like a burrito around all sides and bake until warm. Usually, they are then topped with a fruit sauce. Gluten free crepes are like an empty canvas. Create away!
Ingredients:
- 5 large eggs
- 1/2 cup starch (tapioca flour, potato starch, or cornstarch)
- 1/2 cup + 2 tablespoons milk (or dairy-free milk or water)
- 1/2 teaspoon fine sea salt
- Cooking oil for frying
Instructions:
- In the bowl of your mixer, beat eggs just until blended.
- Add milk or water, salt and tapioca flour.
- Blend until lumps are dissolved. Batter will be runny and thin.
- Preheat a 12" non-stick frying pan (12" measuring from the top) or crepe pan with a small amount of cooking oil on medium-high heat. (I use extra virgin olive oil or grape seed oil.)
- Pour 1/3 cup crepe batter into pan and immediately swirl the batter to meet all sides of the bottom of the pan.
- Cook until the bottom is a little brown. Turn it over once it is no longer runny on top. Cook a few seconds, no need to brown this side, as you can use the non-brown side for the inside of the crepe. You do not want to overcook it.
- Layer cooked crepes between sheets of parchment paper and place in a warm oven while you cook the rest.
- Either place your ingredient filling spread throughout the open crepe, top with sauce, and fold in quarters; or place them in the middle of the crepe and roll it up like a burrito and add sauce to the top.
Facebook Comment – Feb. 22, 2014,
“I just made these they are great. Thank you this one of those meals I have not eaten since I had to go gluten free”
~G.T.W.
I have an allergy to egg whites, but I can eat the yolks. I can’t do egg beaters, allergy to soy. Any ideas for me?
Thank you.
Bev
Beveryly,
Try substituting the egg whites for Egg Replacer plus baking powder. Ener-G makes one that is gluten free. However, Egg Replacer can only successfully replace 2 eggs. Read my article on Egg Substitutes at http://glutenfreerecipebox.com/gluten-free-egg-substitute.
Enjoy!
Carla