Wheat/Gluten free crepes

  

Contrary to its name, Glutinous Rice Flour contains no glutenin, and is thus safe for folks with celiac disease. It's made of sticky rice, aka sweet rice, sushi rice, waxy rice, mochi rice, Japanese rice... I was hoping its sticky character might help make a flexible crepe I could wrap around sweet and savory fillings. So far, I've made sweet crepes with fabulous results:

Sweet Rice Crepes

Have all ingredients at room temperature unless otherwise noted:

1/2 c. glutinous rice flour (check your Asian markets)
1/2 c. milk
1 Tbs. muscovado sugar (worth the search)
2 large eggs
2 tbs. melted butter
pinch of salt

Put all ingredients in food processor and blend until smooth. Pour into a pitcher.

Prepare skillet, preferably a pan dedicated to making crepes -- with this batter, use a pan the size of the crepe you wish to make. Heat crepe pan on stove on medium high heat, and rub with butter, wiping off excess. Holding the now-hot pan off the heat, pour batter into center of pan, immediately swirling and tipping the pan to get even coverage. Keep an eye on it. You want the crepe to be golden brown on its down side, without overcooking and turning it crisp. Flip the crepe and brown the other side. Remove to plate covered with wax or parchment paper, and repeat, layering the crepes between wax/parchment paper each time. Either fill, or cover airtight and freeze for up to one month.

I filled these crepes simply, with a drizzle of honey and sliced bananas. Heaven. My French husband sampled one and declared I had to make them for his parents. He said they'd never know.


Muscovao sugar is a deep, rich brown sugar that gets its rich molasses flavour from the sugar cane juice from which it is made, and it adds a nice depth of flavour to these sweet crepes. The crepes will have a slightly malted flavour, reminiscent of hand made waffle cones. You can't beat that.

When I was a kid, I used to be allowed to go to the Old Stone House by myself, and a few times I was even dressed in period costume. I was allowed to help dip the beeswax candles, and sweep the floors, and pretend I was a little Colonial girl. But the best part was when they would make old fashioned cookies in heavy, cast iron press molds. The air in the Old Stone House was redolent of beeswax, and malt, and sweet herbs. It was heaven.