Tag Archives: cast iron pans

Crepes – Spinach & Dessert – Gluten & Dairy Free!

Crepes.  Yes, this month’s ratio rally is all about crepes.  I have cooked crepes for decades.  Not once I had to eat sans gluten though.  I was looking forward to making these again!!

It is so easy to cook up a batch.  They are extremely versatile!  You can fill them with anything… well except a liquid!!  ;-)

This month’s ratio rally hostess with the most-est is  T.R. at No One Likes Crumbly Cookies.  Please check out her page for all the links to all the great crepe recipes for this month!

In case you are new to the ratio rally – we are a group of gluten free bloggers who create gastronomic delights using a ratio for a particular food item.  This month it is crepes.  Cooking & baking by ratio is using a specific ratio of ingredients in order to produce consistent yummy results in the kitchen.

Who doesn’t like consistency in the kitchen??!!!  Yummy consistency makes it that much more special!

Most of us grew up cooking and baking with measuring our ingredients with cups and spoons.  This works well with gluten-full items.  But the weights of various gluten-FREE flours is vastly different from each other AND from wheat flour.  I know I have had my share of gluten-free disasters in the kitchen!  Using specific ratios and weighing out ingredients make gluten free cooking & baking so much easier!

The bonus to weighing and ratios – consistently edible gluten free food coming from MY kitchen!  This can be your success as well.  Trust me on this one.  Another bonus to all this is being able to substitute flours and expect to have generally the same results, though not in taste of course.

I wanted to make a dinner crepe and a dessert crepe for this rally.  And I did!

Rhulman’s crepe ratio is 1 liquid : 1 egg : 1/2 flour and my ratio is very close to that with a slight decrease in the liquid to about 3/4.  This is basically a very thin pancake batter with no leavening agent.

Basic Crepes

1 & 1/2 ounces brown rice flour

1 ounce brown teff flour

1 & 1/2 ounces sweet rice flour

8 ounces eggs (4 large)

4 ounces almond milk (or other non-dairy milk)

2 – 3 ounces coconut milk beverage (or other non-dairy milk)

1/2 teaspoon salt

coconut oil for greasing the skillet, use sparingly

Weigh out all the flours into a stand mixer bowl.  Zero out the scale and weigh out the eggs.  Zero out the scale again and weigh out the almond milk (or any other non-dairy milk of choice).

Mix together with the paddle until there are no lumps.  Let batter sit a minimum of 30 minutes and up to overnight.  The flours need to hydrate for better cooking results.

I used an 8-inch cast iron skillet to cook my crepes.  It worked beautifully!  Preheat your skillet on a low to medium-low heat.  Make sure the pan is completely heated before you start cooking the crepes.

Add a small amount of coconut oil to your heated skillet.  Just a thin coating on the bottom and up the sides.  Too much and your crepe will be greasy and heavy.

The technique for cooking crepes is in the wrist action.  Immediately after adding 1/4 – 1/3 cup of batter into your pan you need to rotate the pan so that you coat the bottom of the pan completely with a thin layer of batter.  The operative word is THIN layer of batter!  :-)  I made a double batch and only had to re-grease my pan twice.  I think I got a total of 24 – 26 crepes… sorry I forgot to count them and they are now… gone.

Set the pan back onto the burner for a minute or two.  The edge of the crepe will pull away from the pan, indicating it is ready to be turned.  I coax a thin spatula under the edge of the crepe and then flip it.  Set back on burner for another minute and transfer onto a plate.  Repeat with all the batter.  You can see my plate of crepes at the top of this recipe.  Your crepes should be slightly browned (freckled) but not crisp.  These need to remain flexible to roll around something yummy!

OPTIONS:

for dinner crepes you can add chives, or spices to compliment your filling.  for dessert crepes add to the batter: 2 – 4 Tablespoons sugar depending on your taste and 1 teaspoon vanilla, cardamom, cinnamon, nutmeg or allspice or a combination equal to 1 teaspoon.

For our dinner I made Spinach Crepes.

Spinach Crepes

8 (8-inch ) crepes

1/4 cup chopped onion

1/4 cup Earth balance soy-free buttery spread

2 Tablespoons organic lemon juice

1 teaspoon salt

1/4 teaspoon pepper

1 cup thick cream sauce (I make mine with 2 TBSP Earth Balance, 4 TBSP rice flour, 1 cup dairy free milk, 1 teaspoon chicken bullion)

3 eggs, beaten

2 (10-ounce) packages frozen spinach, thawed & drained

Preheat oven to 350 degrees.  In large saucepan, cook onion in Earth Balance until transparent; stir in lemon juice, salt, pepper, cream sauce and eggs.  Cook and stir about 5 minutes.  Stir in spinach; heat thoroughly.  Place about 1/2 cup spinach mixture on each crepe; roll up and place seam side down in 13 x 9 baking dish.  Bake 10 – 15 minutes or until hot.

Serves 4.

Dessert crepes are laughably easy but look so elegant on the plate!  I used warm applesauce in the crepe and sprinkled them with powdered sugar.  You can do the same thing using jelly, jam or preserves.  You could also use a pie filling, pudding, or mousse!  You can use a chocolate or  fruit sauce instead of the powdered sugar.  For breakfast we will have warmed crepes with huckleberry jam and sprinkled with powdered sugar.  These would also be great to serve with tea at tea time!!

You can store the leftover crepes in the refrigerator and reheat briefly in the oven, toaster oven (don’t crisp them!) or a skillet on the stove.  These also freeze well.  Place wax paper between each crepe, thaw or reheat in oven or in a skillet.

Blessings, ~Mrs. R (aka Aunt Mae)

Here is a list of all the other crepe creations!

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Ginger  ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Morri  ~  Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert
My Other Ratio Rally Posts:
This post is also linked to:

Popovers – Gluten & Dairy Free – Ratio Rally

It is time yet again for another episode of…

Yeah!!!  Sing with me boys and girls… oh boy de hee, oh girl de dee, we are baking for you an’ me!

What is a ratio in baking?  It is keeping the ingredients to specific proportions.  Why weigh your ingredients?  To keep that ratio balance!  Gluten free flours are vastly differing weights size for size.  By keeping to a specified ratio for a particular baking item AND weighing out your flours and other ingredients you can count on consistently successful results!  So what’s NOT to like about that?!!  But a rally…??  It is a group of gluten free bloggers who will all work on developing a gluten free ratio recipe based on the chosen baked-good-of-the-month.  This month is… Popovers.

Did you ever wonder how a blog or blogger got to be the host for some kind of rally or contest among a group?  Well let me tell you a secret… shhh… all a blogger has to do is unthinkingly um with fear and trepidation do what the Patriarch says the Navy taught him to NEVER do… volunteer yourself!

Yet I volunteered to host… [g-u-l-p] AND of all the silly things for something I have never baked in my life.  Popovers.

Then I discover that I will be out of town for an entire week near the end of the trial baking month!!  With tons of pre-trip preparations that NEED attending to before I can think about baking a popover.

Can you say panic boys and girls?

So what is a popover and how do you serve it or what do you serve it with anyway??  So I went to find out.

First I learned that the best pan for baking popovers is… cast iron.  I ♥ my cast iron pans!  The best cast iron popover pan is from Griswold.  So I purchased one on eBay.  Isn’t it pretty?!!

In case you need to know how to properly season a cast iron purchase you can read the science behind all that here.  I do NOT endorse any other content on her blog.  But this cast iron seasoning science is spot on!  My purchase was already nicely seasoned, but I am so glad I have this information!!

Since I was out of town for a week and trip preparations took much longer than they should have, I was not able to even bake my first popover until… 4 days ago.

My first batch was a complete flop.  The popovers didn’t even peek over the edge of the pan!  They did rise… but they did NOT have that tall, rounded, dome top.  I believe it is because I used my whole grain mix for part of the flours.  Despite adding additional starchy flours the whole grains kept them from rising much.  Add to the non-risen pop’unders’, I tried making spiced ones and didn’t get enough spice on my first go around.

My second attempt was last night and I met with terrific success!  I relied upon my trusty 1963 Joy of Cooking cookbook for the method, using Gisslen’s ratio with more eggs.

Ruhlman’s Ratio – 2 : 1 : 1 / liquid : egg : flour

Gisslen’s Ratio used more eggs – 2 : 1.25 : 1/liquid : egg : flour

My ratio – 2 : 1.5 – 2 : 1 / liquid : egg : flour

Had I baked them for about 5 additional minutes they would have had a bit crispier outside and not deflated, but they tasted great!  The Patriarch said they were a bit egg-y, so next time I would use 3 eggs instead of 4.  But I have 8 dozen eggs in the fridge!!  He also  said that they would be great with a scrambled egg mixture served inside of them.  Maybe in the morning??!!

POPOVERS – Gluten & Dairy Free

makes 12

Preheat oven to 450 degrees.  Place your cast iron (or other) pan in the oven while it heats up.  You want your pan or pans to be HOT when you pour in the batter.

8 ounces coconut milk beverage

Eggs & Coconut Milk Beverage

4 eggs, at room temp (I place mine in a bowl and fill it with hot water).  My eggs are free-range, cage-free, organic and those yolks are such a deep golden yellow!  And the color of the shell is determined by the variety of chicken.  There is no nutritional difference between a brown or white egg.

Warming the Eggs

1 ounce Earth Balance, soy free buttery spread

2.5 ounces rice flour, superfine (I get mine at the Asian store)

1 ounce tapioca flour

1/2 ounce organic non-GMO corn starch

1 tablespoon evaporated cane juice (or sugar)

1/2 teaspoon salt

Weigh your non-dairy beverage of choice and pour into Vitamix blender.  Add warmed eggs and Earth Balance.  Turn Vitamix on  Variable 1, then turn to 3 for 30 – 40 seconds until completely blended.

Weigh out rice & tapioca flours, corn starch, evaporated cane juice  and salt in a bowl.  Whisk or stir to combine, add to blender.  Select variable 1, then turn to 3 for another 30 – 40 seconds.  Stop Vitamix and use a rubber scraper to scrape down any flours stuck to the side of the blender container.  Resume blending at variable 3 for 30 – 40 more seconds until well combined and there are no longer any lumps.

Take your popover pans from the heated oven.  Make sure to close the oven door as quickly and safely as possible so you don’t release too much of that heat taking out the pans.  Oil pans with grape-seed oil, olive oil, coconut oil or other oil that will take high heat.  I CAREFULLY used grape-seed oil on a paper towel.  BEWARE!!  Those pans are very hot!!

Carefully pour the batter into the popover pans about 1/2 – 2/3rds full.  The batter should be the consistency of cream.  Return the pans with batter back into your oven, trying to keep the oven door open as little as possible.

Bake for 15 minutes at 450 degrees.  Then reduce heat to 350 degrees and continue baking for another 20 – 25 minutes.  Do NOT open the oven door during baking!!  You will NEED the heat to produce the steam to get those babies to “pop over” your pan!  Err on the side of a little more baking time instead of opening the oven door to ‘check for done-ness’.

Along with the steam needed to make them rise, your popovers will need a crispy shell in order to hold themselves up and not fall.  I will also let you know that the cast iron pan worked GREAT!  One tiny bit of help and each popover slipped right on out of that pan!  Not so with the ramekins shown above, despite pre-heating and greasing.

I served mine with butter (or non-dairy buttery spread for me) and jam at dinner along with my homemade soup.  The guys loved them!Another benefit to baking by ratio and weighing out all your ingredients… you can EASILY half or double the recipe!  In my first popover baking attempt I discovered that the recipe made more batter than I had popover pan space.  I could easily have baked 12 if I had 2 popover pans.

Blessings,  ~Mrs. R (aka Aunt Mae)

Here are the links for other Ratio Rally Popovers!

Brooke | B & the boy! – Chocolate & Sweet Potato Popovers – http://bellwookie.blogspot.com/2012/02/ratio-rally-popovers.html

Charissa | Zest Bakery – Lemon Vanilla Popovers with Minnesota Raspberries – http://www.zestbakery.com/fruit/lemon/lemon-vanilla-popovers-with-minnesota-raspberries

Claire | My Gluten free home – Chai Popovers – http://www.myglutenfreehome.net/2012/01/popovers-3-claire-0.html

Erin Swing | The Sensitive Epicure – Popovers – http://thesensitiveepicure.blogspot.com/2012/01/popovers.html

Ginger Bardenhagen – chive and black pepper; toasted onion and aleppo pepper – http://freshginger.org/2012/01/27/the-gluten-free-ratio-rally-popovers/

gretchen  |  kumquat – strawberry cream cheese popovers – www.kumquatblog.com/2012/02/gluten-free-ratio-rally-strawberry.html

Heather | Discovering the Extraordinary – Basic Popovers – http://www.discoveringtheextraordinary.blogspot.com/2012/02/basic-popovers-for-the-gf-ratio-rally.html

Jenn | Jenn Cuisine – Chocolate Popovers – http://jenncuisine.com/2012/02/gluten-free-ratio-rally-popovers

Jonathan  |  The Canary Files – Cinnamon & Star Anise Popovers – http://thecanaryfiles.blogspot.com/2012/02/ratio-rally-gluten-free-dairy-free.html

Mary Fran | FrannyCakes – Gluten-Free Honey Coconut Popovers  – http://wp.me/p1HfLM-l4

Morri  |  Meals With Morri – Little Bitty Popover Bites – http://mealswithmorri.blogspot.com/2012/02/little-bitty-popover-bites.html

Rachel/The Crispy Cook – Corny Popovers – http://wheat-free-meat-free.blogspot.com/2012/02/pop-on-over.html

TR | No One Likes Crumbley Cookies – Sweet Cherry Popovers – http://tcrumbley.blogspot.com/2012/02/gluten-free-popovers.html

My Other Ratio Rally Posts:

Williamsburg Orange Cake