You can already tell this is going to be good, can’t you? And you don’t have to use just maple pecan syrup. You can fill these with all sorts of sweet or savory combinations!
Crepes made entirely from amaranth flour are naturally gluten-free. The crepes have a nutty, earthy flavor and a slightly more delicate texture than crepes made with wheat flour.
If you’ve never heard of amaranth, let me give you a quick run-down.
- It’s a gluten free seed that can be used like a grain.
- It’s related to quinoa, but contains far less of the bitter saponin compound.
- You can pop the seeds like popcorn.
- You can use the flour in quick breads that don’t require gluten for structure (such as pancakes, biscuits, & crepes).
- It has a nutty, earthy flavor.
- It is a gorgeous plant – in fact, it’s grown in the United States for use in wedding bouquets and flower arrangements!
If you’re lucky enough to have a whole foods type store, or a grocery store with a whole foods/organic section, you might find whole grain amaranth and/or amaranth flour. If not, you can purchase them online (whole grain amaranth and amaranth flour). (I just found this new one for whole grain seeds in bulk – a much better price. And they’re organic!)
- 2 cups amaranth flour
- ½ tsp. salt
- 3-4 eggs, lightly beaten
- 2 cups milk
- 2 Tbsp. olive oil
- Whisk together dry ingredients in a large bowl. In another bowl, whisk the milk, eggs, & oil until fairly smooth. Combine with the dry ingredients and whisk or mix thoroughly until smooth. Allow the batter to sit for 10 minutes.
- Heat a thick-bottomed pan over medium heat and drizzle a bit of olive oil over the pan. (I really like using my tablecraft olive oil dispenser for this. It's fast and easy, and I can keep it right next to the stove.) Swirl the olive oil around a bit (it'll move well when the pan is hot, easily covering the bottom of the pan).
- When the pan is hot, but not smoking hot, add about ⅓ cup of the batter to the panned immediately swirl the pan to cover as much of the bottom of the pan as possible and to spread the batter out more evenly.
- Wait until the crepe has naturally pulled itself away from the pan (about 1 minute). If you try to turn it too soon and some of it is still stuck to the bottom of the pan, you'll tear the crepe.
- Carefully flip the crepe and cook for a minute or so on the other side.
- I add a drizzle of oil to the bottom of the pan and quickly swirl it around before every crepe.
- Either fill the crepes with a sweet or savory filling, or stack them and eat them like pancakes. Either way, they're delicious. 🙂
Mix the batter well so it’s smooth. It should ‘stand up’ slightly, when whisked, but almost immediately settle into a smooth batter as soon as you stop whisking.
You can just see the crepe pulling away from the pan on the edges. 15 or 20 more seconds and it should be free in the middle as well, and then it is easily flipped with your fingers (you know, just because you can) or a spatula. (As mentioned in the recipe, I love my tablecraft olive oil dispenser. It let’s me quickly drizzle a bit of olive oil right where I need it without making a mess.)
After the first flip. Oh my, doesn’t it look incredibly delicious?!
The nice thing about crepes, especially amaranth crepes, is that they can be paired up with all sorts of sweet or savory fillings/toppings. Here are some ideas (some we’ve tried – like onion & spinach cream cheese filling… yum!) and some we’ve come up with just now (which, of course, we now have to try sometime). 🙂
- Berries & bananas
- Chocolate mousse and bananas
- Honey & apple
- Pumpkin custard & coconut whipped cream
- Pineapple & coconut with coconut whipped cream
- Brown sugar & banana
- Maple syrup & pecans or walnuts
- Oranges & cream cheese
- Berries & yogurt
- Butter & jam
- Honey butter, with or without a little lemon
- Cottage cheese, turkey, & apple (this is a great way to use that leftover turkey from Thanksgiving that you currently have in your freezer!)
- Peanut butter & banana
- Onion & spinach cream cheese
- Ham, egg, & spinach
- Sautéed garden vegetables
- Butter, salt, & pepper
Annnnnddd, just because we all love pretty pictures….
As I reminded my husband, there are some serious benefits to married to a garden/foodie blogger, even if it means a few extra dishes sometimes. 🙂