Found out I'm gluten intolerant

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anitasharp5

Assistant Cook
Joined
Sep 13, 2022
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24
Location
Los Angeles
I didn't have a recipe when I first made them. I just tried making wholewheat flour crepes the way I had seen my mum make them for Swedish pancakes. Then I tried doing the same thing with buckwheat, and I found that it worked even better. The buckwheat wasn't making any lumps. Here's what I do, I can't give amounts, I have always eyeballed it. Put some buckwheat flour in a mixing bowl. Add an egg and some milk and a splash of oil. I whisk it all together and add more flour or milk, depending on how it looks. I want the consistency of heavy cream. I whisk again before pouring each crepe. If it gets too thick or too thin, I add flour or milk. I might add more flour and milk to make it go further. It doesn't really seem to be fussy about the amounts.
I'm all about eyeballing so that's fine haha. What do you put on top of them? honey? fruit? Thanks for that!
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,793
Location
near Montreal, Quebec
I'm all about eyeballing so that's fine haha. What do you put on top of them? honey? fruit? Thanks for that!
I usually use them for Swedish pancakes, which are a dessert. I put fruit or jam on them. Roll them up and sprinkle powdered sugar on top, maybe some whipped cream if the notion strikes me. It's usually three per person and eaten with a fork and knife. They can also be used with a savoury filling for supper.
 
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