The sorghum flour and potato starch create a delicate lacy crepe, and the addition of tibicos water kefir give them a light yeasty aroma.
Sorghum Tibicos Crepe
Makes 1 quart of batter enough for 12 crepes using ⅓ cup batter per crepe In a food processor or blender Ingredients 1 ¾ cup all purpose gluten free flour ¾ teaspoon salt 2 ½ cup tibicos (water kefir) 3 large eggs Eggs can be replaced with three flax eggs. 3 flax eggs= 3 tablespoons ground flaxseed and ½ cup+1 tablespoon tibicos
Mixing Instructions Add flour and salt to food processor Mix eggs and tibicos together in a liquid measuring cup Pour liquid into food processor with machine running until well blended No need to wait you can use the crepe batter right away.
Cooking Crepes Set oven to warm with a plate for crepes Preheat crepe pan or cast iron griddle to low for 10 minutes Move heat to medium Butter griddle and pour ⅓ cup batter into the center of pan Spread with crepe spreader or back of a large spoon Let cook until sides begin to curl up, about 2 minutes Flip and cook other side until it smells and looks golden Keep crepes warm in the oven until you’ve made as many as you’ll eat
Keeping The Batter Crepe batter will keep in the fridge for up to three days just stir and use. Keeping Cooked Crepes Cooked crepes can be rolled and stored in the fridge wrapped up. To reheat, put on a warm griddle and cover with a lid for about two minutes.
Formative Crepe Encounters
I like to remember my first encounters with a food, and for crepes there are two early memories. First, my middle school French class. I longed to learn French because it’s part of my heritage, after all I was named after my Great Grandmother Sidonie, but French certainly wasn’t spoken in my Oregon home. I was doing so well at First Year French when the teacher took leave to give birth. She was replaced by a subsitute who didn’t speak French period. We were bored and it killed my commitment to learn the language, but I remember taking home a mimeographed copy of a crepe recipe. I treasured that piece of paper, but felt exiled in too many ways to try it on my own. In the other memory, I’m a young mother in Astoria Oregon, walking down the steep hills, with my baby in a front pack. I’d walk several times a week down to a long windowed diner by the Columbia River. I’d sit at the counter on a blue vinyl stool and watch Jacques cook enormous crepes. He was so deft, the crepes paper thin, and filled with savory Oregon hippy foods. I loved everything-- the baby, the walk, watching and watching Jacques every move and the dripping cheese of the mushroom, veggie and sprout filled crepe. I make crepes these crepes all the time now, they're easy quick food. We eat them for breakfast, tearing off a quarter crepe and filling it with spinach, mushrooms and eggs.
A Crepe folded
Like a burrito
In half and in half again
Like a rectangular package
Cut in half and folded like an ice cream cone laid flat
Stacked cake-like with filling between
Rolled like sushi and cut into rounds
Cut into quarters held in hand to spoon yummy into my fav.
Stuffed, brought together at the top and tied like a giant dim sum dumpling