Yes, it is surprising how you suddenly feel like having crêpes (pancakes, thin batter cakes or whichever name you prefer). For the last year I can’t recall having made any, and I haven’t missed them at all. Perhaps they came to my mind because to the rhubarb jam I made.
Again I encountered some problems when trying to make a good gluten free batter. In the first batter I used too much flour and it became too thick. There was no use to add more milk, because then I would have ended up eating nothing but crêpes for an entire week. So I made some thick pancakes which tasted good, but there is no way they could be called crepês.
Then I found the right combination of milk and flour and voila – crêpes. Just make sure to adjust the heat so the top side has time to solidify before the other side is at risk of burning. Gluten free crêpes are a bit more brittle than those made of regular flour.
A gluten free flour mix made of wheat starch is quite easy to find in Finland but I don’t really know how the situation is in other countries. Hopefully you can find some, because there are so many sweet pastries that just call for the aroma of wheat.
Since I mentioned the rhubarb jam I simply have to say that it is something I would call “the best jam ever” – really worth making! And so good with crêpes and ice cream. Yummy!
The recipe for rhubarb jam can be found here.