Ancient Grain Crêpes
Fifteen years ago, a gluten-free diet was basically nonexistent. There were very few gluten-free products or even ingredients to use, if you really wanted to eat the delicious carbs we all crave, you had to make it yourself or be deprived. That’s when I started experimenting. Ultimately, not having access forced me into thinking creatively and I haven’t stopped since. I find the challenge of making the things I love out of new ingredients really fascinating, it feels less like a restriction to me and more like a new door opening. So, what do I mean by ‘ancient’?
Ancient grains are ones that have been unchanged - not manipulated in any way (unlike modern day wheat, which has been altered and changed over and over again). Ancient grains have a high nutritional profile - full of dietary fiber and plant based proteins.
One of the first things I made over and over were pancakes - which, once I felt like I figured that out, moved on to crepes…very similar batter, but much thinner and lacking any leavening agents.
The great thing about this recipe and learning how to make crepes is that you can really interchange the flour ingredients with whatever you have on hand as long as you get the ratio correct of liquid to dry ingredients. If you keep certain gluten free flours on hand, simply swap them out for what I have here - my only caveat is that you should try to vary the flours so you always use at least 3 (this gives you better textures than you would have using only one variety of gluten free flours).
In a medium mixing bowl, combine flour and sea salt, mixing to combine.
Next, whisk in egg, butter and milk until batter is smooth. Let sit 20 minutes.
Once batter is ready, warm a medium sized non-stick skillet over medium heat. Use a 1/4 cup measuring cup and scoop batter onto heated skillet, rotating the pan in a dramatic circular motion to distribute the batter as evenly across the bottom of the pan as possible.
Let batter cook about 30 seconds until bubbles form, flip and repeat on the other side.
Repeat steps 3 and 4 until all batter is used.