hummus + roasted red pepper + feta gluten free crepes

It is time for crepes!!!! As I am working my way through cooking at least one recipe from each of my cookbooks, I saved my crepe cookbook for later in this journey. The time has come. *cue the epic music for this proud and long-awaited moment.* But let me tell you, the first attempt was not pretty. It ended in eating take-out from a nearby restaurant as the crepes sort of turned into a pile of fozeoiajgokarjdfjo. See below for proof O_O

But never, ever, ever give up! Because the second attempt two days later, with a few minor tweaks, created crepes that (mostly) kept their shape and tasted delicious!

The secret to getting perfect crepes is BUTTER! I ran out of butter and used coconut oil in the pan during the first attempt at making these babies. BIG mistake. Coconut oil didn’t provide that gorgeous browning on the crepes. Why? Because the milk fat solids in butter get darker when they are cooked, and that is what causes the gorgeous browning, but coconut oil has no such solids to become darker.
And with coconut oil greasing the pan, the batter stuck worse than when I was chewing gum and I blew a bubble outside during a windy day and the gum popped ALL UP IN MY HAIR! *shudder*
I also let the batter rest for a few hours on the second attempt, instead of using it right away, which really seemed to help the batter hold together when it cooked. Is letting your crepe batter “rest” (aka don’t touch it for at least an hour) really that critical in the crepe-making-process? In most situations, yes, it is. Why? Because it gives time for the starch molecules in the flour to sufficiently absorb the liquid in the batter. This ensures that your batter is nice and thick and holds together in the pan. Way better than my first go at it, when the batter was runnier than a sensitive nose during allergy season…

The fillings in these crepes are amazing! Feta cheese, fresh cucumbers, hummus and roasted red peppers. YUM! So fresh, so savory, so creamy & so crunchy. So delicious. So worth the effort. So I want more right now.

hummus, roasted red pepper and feta crepes made with white rice flour crepes
from Crêpes by Martha Holmberg

what

FILLINGS:
– 1/2 cup (120 ml) hummus
– 1/4 tsp ground cumin
– pinch of cayenne pepper
– 1 1/4 cups (140 g) julienned jarred roasted red peppers
– 1/2 cup (85 g) crumbled feta
– 2 tsp extra-virgin olive oil
– cucumber, very thinly sliced (about 24 pieces)

CREPE BATTER:
– 1 3/4 cups (420 ml) whole milk
– 3 large eggs
– 1/2 tsp kosher salt
– 1 cup plus 2 Tbsp (185 g) white rice flour
– 2 Tbs unsalted butter, melted, plus more butter for the pan

how

Make the Crepes:
– Put the milk, eggs and salt in a blender and blend for ~ 30 seconds.
– Add the rice flour and blend for another ~ 7 seconds.
– Pour in the melted butter and blend another ~ 5 seconds.
– Let the batter rest for at least 1 hour at room temperature or up to 12 hours in the fridge. Bring the batter back to room temperature if you put it in the fridge.
– After the batter rests, whisk the batter again to make sure everything is mixed well.
– Heat an 8-inch crepe pan [I’m jealous if you have one] or a nonstick skillet on medium/high heat.
– Spread about 1/2 tsp butter around the interior of the pan. You can spread it with a paper towel, or just rub the top of the butter stick around in the pan. (The butter should sizzle when it touches the pan but not brown.)
– Pour ~ 1/4 cup [or 1/3 cup if your pan is the same size as mine, around 12-inches] into the center of the pan, while tilting the pan around to spread the batter to coat the whole bottom of the pan.
– Cook the crepe until the edges begin to dry and curl up and the bottom is golden (~ 30 to 60 seconds)
– Use a spatula or fork to flip the crepe onto the other side. Smooth out any folds that might have occurred during transit. Cook this side until it’s also golden.
– Slide the crepe onto a plate or cooling rack.
– Repeat with the remaining batter, whisking the better every now and then to make sure it stays smooth.

Assemble your masterpiece:
– In a bowl, mix the hummus with the cumin and cayenne.
– Lay the crepe on a plate. Spread 2 Tbsp of the spiced hummus on the lower half of the crepe. Toss on a few pieces of the peppers. Sprinkle on some feta and drizzle on about 1/2 tsp olive oil. Arrange several slices of cucumber on top.
– Fold the top half of the crepe down and then fold the crepe into quarters.
– Enjoy! 😀

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