So first pink was the new black, then orange was the new pink, then macarons were the new cupcakes until canelés became the new macaron – but no one could make canelés properly so that didn’t last too long – and before we knew it salted caramel became the new everything and engulfed cupcakes, and macarons and ice cream.
Now crepes are the new pancakes. Or are crepes the new cupcake? Or for that matter are crepes the new black?
In the interest of logical progression I should lead you straight into crepes with salted caramel, but why introduce logic at this stage of the game?
So in the absence of both logic and salted caramel I give you delicate, lacy, crisp around the edges, gluten-free crepes topped with peach and blueberry compote. Still with me? Good.
Now we know I’m a brunch girl through and through, and pancakes or french toast are usually the go – they are just so simple. However when a Profiline Crepe Pan showed up at my door I had to give the versatile French delicacy a go.
I must admit, this piece of equipment is not really something that I’d ever considered purchasing for myself. I always figured that any frying pan worked well enough, and while you certainly can make crepes without one, a crepe pan is a fabulous thing.
Weightier than expected to distribute the heat but not too heavy as to impede batter swirling, Suzette [Suzette, get it? Crepes Suzette, Suzette the crepe pan… oh never mind] made the crepe production line quick and efficient.
She of course has been used subsequently for omelets and perhaps a crepe re-imagined as a toasted sandwich – every kitchen item must earn shelf space with at least two uses – but is now my go to for a weekend brunch that appears decidedly more fancy than the work required to produce it.
Tell me, what is your favourite weekend brunch treat and have you ever made crepes before?
Gluten-Free Brown Rice Crepes
Delicate, lacy and crisp around the edges, these crepes are just perfect for a simple yet decidedly fancy treat.
Serves: 4
INGREDIENTS:
- 1 c brown rice flour
- 1 1/4 c rice milk
- 2 eggs
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- coconut oil dipped paper towel to wipe pan
To serve:
- Peach & Blueberry Compote [recipe below], Apple Compote, Spiced Red Wine Pears, Caramel Bourbon Bananas, Vegan Creme Anglaise or even Lemon Curd.
METHOD:
Whisk all ingredients, except coconut oil, to combine well. Pre-heat crepe pan over medium heat. Fold paper towel into a strip and dip end into a bit of coconut oil, wipe across hot pan.
Pour in 3 Tbsp [scant 1/4 c] batter and swirl to create a thin layer on the pan. Cook one minute, flip and cook one minute more. Stack cooked crepes on a cooling rack.
Do it all again until batter is gone, stirring between scoops and wiping pan with oiled paper towel between each crepe.
Serve with your accompaniment of choice folded inside, spooned over top, or both.
COOK’S NOTES:
- Swirl: a good swirl to make a perfect crepe takes practice but remember, ugly crepes are just as delicious.
- Batter: you may need to add a touch more rice milk to achieve the correct consistency – crepe batter is much much thinner than pancake batter.
- Oil: while it is important to wipe the pan between each crepe you probably won’t have to dip the paper towel in oil more than once – you simply want a thin coating but don’t want to see any droplets on the pan. Don’t use oil sprays on non-stick pans as they can leave a burnt film that compromises the finish.
vegetarian // gluten free // dairy free // refined sugar free
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Peach & Blueberry Compote
Summer at its finest. This sauce is best with fresh peaches but if frozen ones are all you have simply add them at the end once the blueberries are syrupy. I almost always use frozen blueberries for convenience. Feel free to substitute sliced pears for the peaches once autumn rolls around.
Serves: 2 – 4
INGREDIENTS:
- 2 peaches, skin removed, sliced
- 1 c fresh or frozen blueberries
- 2 Tbsp water or orange juice
- 1/4 tsp each cinnamon and ginger
- 1/4 tsp sea salt
METHOD:
Bring berries, juice, half the peach slices, spices and salt to a simmer. Cook until thick, about 5-7 minutes, stirring occasionally.
Stir in remaining peaches.
Serve over crepes, pancakes, ice cream or yoghurt.
COOK’S NOTES:
- To peel peaches: cut a shallow X at the base, drop into boiling water for 60 sec, plunge into ice water for 30 sec. Peel skin from the X mark all the way down.
vegan // vegetarian // gluten free // dairy free // refined sugar free
~~~
The Profiline Crepe Pan was sent to me in accordance with my editorial policy. This is not a sponsored post, I just like the pan. And crepes, I really like crepes.
Beautiful crepes, I love the peach and blueberry compote!
Thanks Laura
Look how delicate your crepes are! Logic is definitely not required here. Peach and blueberry: winning combo.
The just crisp edges are my favourite bit 😉 Logic is terribly overrated heehee
Oh JJ you make me laugh! Love your intro. Suzette sure does make a good-looking crepe. Ok so JJ makes a good looking crepe but Suzette helps. Is the background one of your new DIY boards? Can’t wait to see how you did it it looks great!
Good to hear other people find my ramblings amusing, I do wonder sometimes ;D Yep, the white board is one of my new DIYs, the background is scrapbook paper!
Sounds delicious and looks beautiful.
Hehehe, Suzette, of course that is what ‘she’ would be called.
I’m a little indifferent about pancakes but ccasionally I will make them for breakfast for the family. But now I’m thinking that I should give crepes a try. I like how your crepes look so delicate and have a crisp edge.
I am totally craving crepes now! And it is ALL YOUR FAULT 😉 xx
heehee I’m good like that (I want them every time I look at these pics too!)
Salted caramel is and always will be my everything. Thankyou for supplying a new medium upon which I can enjoy it!
I knew that someone ;D