I've loved crepes ever since I tried my first one in junior high French class. Luckily, my French teachers all thought that learning through food was important, so I enjoyed crepes many times during my school years. Cliché as it may be, one of the things my husband and I absolutely had to do on our "baby moon" to Paris was nosh on a crepe from a street vendor.
It's hard not to like crepes. With so many options for fillings, from cheese to chocolate (Nutella should be thanking France for its success), you can't go wrong with setting a big pile of crepes down in front of the family for breakfast.
Sweet crepes are traditionally made with wheat flour, and savory crepes with buckwheat flour. Although it has "wheat" in the name, buckwheat is actually a plant grown for its seeds, which are ground into the flour. Because of the rise of gluten-free diets and interest in alternative grains, buckwheat flour is fairly easy to find these days. These gluten free crepes will be a treat for everyone you set them in front of, whether they're adhering to a gluten free diet or not.
For these crepes I've kept my gluten free friends in mind and made a sweet crepe using buckwheat flour and gluten-free flour blend. You can omit the vanilla and sugar if you plan on using savory fillings, or if you want to avoid the extra sugar in sweet crepes.
I recommend letting the batter sit overnight in the fridge - this will help the flours really soak up the liquids and help create a smooth batter. However, even just a rest of 30 minutes will do in a pinch! The crepes cook up quickly, especially if you have a special crepe pan and handy rateau spreading tool.
Need ideas for fillings? My favorite is strawberry jam, like Bonne Maman Strawberry Preserves, which doesn't use any weird ingredients. Any variety of jam will do, or you can roast fruit and add a big dollop of whipped cream. Or go savory with cheese and ham.
These crepes were made with a traditional crepe pan, from Le Creuset. Le Creuset is famous for their beautiful French workmanship. From this crepe pan to the Doufeau - cast iron French oven created with a special lid to become the only self-basting cookware you can find - they are committed to making sure France is known for expertise in cookware.
The same can be said for Bonne Maman, From their iconic red gingham lid to the family-created jam recipes that fill the jars, there's nothing here but pure tradition and commitment to beautiful food. Two great French brands, that in this gluten free crepe recipe, go side by side.
Want to make your crepe-making even better? After you grab the recipe, be sure to enter our giveaway for the fantastic Le Creuset Nonstick Crepe Pan and Bonne Maman preserves too!
Disclosure: This giveaway is provided to you by Le Creuset & Bonne Maman. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor's experiences with Le Creuset & Bonne Maman products. Neither the contributor nor Food Fanatic was compensated monetarily by the brand for this post, but the contributor did receive the items listed for review. Please see the RaffleCopter Widget link for complete Terms & Conditions.