I found this recipe on www.Food.com and have made it several times with amazing results. I have included three recipes for fillings plus some other options. If you want to use these crepes for a savoury recipe, omit the sugar and cook as usual before filling.
Gluten-Free Dessert Crepes
1 cup rice flour
1/4 tsp salt
1 Tbsp sugar
1 cup milk
1 Tbsp melted butter
Mix all ingredients together well until smooth. In a lightly greased crepe pan over medium high heat, pour 1/4 cup of batter and swirl to cover bottom of pan evenly. Cook until lightly browned on bottom, flip and cook 30-45 seconds more. Remove from pan and stack on a plate. Cook all batter in the same way.
Bananas Foster Filling
1/4 cup butter
1/4 cup brown sugar
1/2 tsp ground cinnamon
4 bananas sliced
pinch of salt
1 Tbsp dark rum
In a non stick fry pan melt butter, add sugar and cook until sugar dissolves. Add all other ingredients and cook until bananas are slightly soft. Fill crepes with batter and serve.
Caramel Apple Filling
1/4 cup butter
1/4 cup brown sugar
pinch of nutmeg
1/4 tsp cloves
1/2 tsp cinnamon
pinch of salt
4 apples peeled, cored and sliced thin
In a large non-stick fry pan over medium heat, melt butter, add brown sugar and cook until bubbling. Add all other ingredients and cook until apples softened and sauce has thickened. Fill crepes with filling and serve.
Chocolate Peanut Butter Filling
1/2 cup chocolate chips
2 Tbsp cream
pinch of salt
1/2 cup peanut butter
In a heat proof bowl over a pot of boiling water, melt chocolate chips with cream and salt. Once melted, allow to cool slightly until just warm to the touch. Equally divide peanut butter and chocolate spread over the crepes and serve.
I hope you enjoy these three options of fillings for these delicious crepes. You can also fill them with yogurt or whipped cream and fresh fruit. Cheers, Michele
Yesterday was my little girl Katie’s 26th birthday and her wish for dessert was a super easy dessert called Eaton Mess!! It is a traditional dessert of crushed up meringue mixed with whipped cream and strawberries and bananas. It is usually served at Eaton College during their annual cricket match against Harrow College. But we served it for my daughter’s birthday, since we didn’t want to have to wait for the cricket match.
8 egg whites
2 cups of white sugar
large pinch of salt
2 tsps of vanilla
4 cups of whipping cream
1/4 cup of powdered sugar
2 tsp vanilla
6 cups of chopped mixed fresh fruit and berries
Preheat oven to 325 degrees F. Line two baking pans with parchment paper. Beat egg whites with salt and vanilla until opaque. Add sugar very gradually until soft shiny firm peaks form. Spread the meringue mixture evenly over the two pans and bake for 75 minutes, switching the pans around half way through. Then turn off oven and open the door. Allow the meringues to cool in the oven until room temperature. While meringues are cooling, cut up and prepare fruit. Whip the whipping cream with the powdered sugar and vanilla til stiff peaks form, refrigerate fruit and cream. When cool, remove meringues from oven and tear into bite size pieces. Fold the meringue and fruit into the whipped cream and serve. So delicious!! I hope you enjoy. Cheers, Michele
My niece Cheryl spent some time in New Zealand and while she was there she tried Pavlova and fell in love with it. So this past weekend I made this dessert for her. I tripled the recipe to serve 10 people with a small amount of left overs. I hope you enjoy this delicious gluten-free dessert.
4 egg whites at room temperature
1 1/4 cups white sugar
1 tsp vanilla
1 tsp lemon juice
1 Tbsp cornstarch
1 pint of whipping cream whipped with 1/4 cup of sugar and 1/2 tsp of vanilla
4 cups of mixed fresh fruit
Preheat oven to 200 degrees F. Beat egg whites until soft peaks form, then add sugar and cornstarch in small amounts while beating until meringue is stiff and shiny. Fold in vanilla and lemon juice. Line a pizza pan with parchment paper and place the meringue in a mound in the centre. Spread the meringue out to form a shallow bowl of meringue. Bake for 1 1/2 hours until meringue is lightly browned and crispy. Remove from oven and allow to cool completely before peeling off the parchment paper and placing on a large plate.
You can serve this Pavlova with the following lemon/lime curd using up the left over egg yolks.
Lemon Lime Curd
4 room temperature egg yolks
2/3 cup of white sugar
pinch of salt
juice of one lemon
juice of 1 1/2 large limes
zest of one lemon
zest of one lime
1/4 cup of butter cut into small pieces
Place egg yolks and sugar in the top of a double boiler which has about an inch of water in the bottom pot over medium heat. Whisk for 1 minute and then add the salt, juices and zests. Whisk continuously until the curd thickens and coats the back of a spoon. Add butter gradually while whisking. Remove from heat and allow to cool completely. Refrigerate and when Pavlova is ready, spread over the cooled meringue before topping with the whipped cream and fresh fruit.
Pavlova is traditionally served with passion fruit purée or chopped kiwis but we had it with berries, melon, banana and fresh pineapple. It was delicious. For an extra decadent treat drizzle cooled melted chocolate over the top of the assembled Pavlova before serving. It can be made into individual Pavlovas by portioning the meringue into the appropriate number of mini meringues. Reduce the cooking time and keep an eye on them until they are very lightly browned and crisp on the outside. I hope you enjoy. Cheers, Michele
My Aunt Jackie made this recipe recently for a group of her friends, it was a big hit and she was kind enough to share it with me. She served it with the Orange Creme Fraiche that she shared the recipe for as well. I have modified the recipe slightly to make it completely gluten-free.
1 1/2 cups plus 1/3 cup of sliced almonds, toasted
3/4 cups of gluten-free flour mix
3/4 tsp Xanthan gum
3/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
4 large eggs
1 1/4 cups of plus 2 tablespoons of sugar
1 tablespoon plus 1/2 tsp grated lemon peel
3/4 tsp of almond extract
5 Tablespoons of unsalted butter, melted
1/3 cup of vegetable oil
Place rack into middle position in oven. Preheat to 300 degrees F. Grease a nine-inch round pan and line with parchment paper.
Place 1 1/2 cups of sliced almonds, gluten-free flour, Xanthan gum, salt, baking powder and baking soda into a food processor. Pulse 10 – 15 times until almonds are finely ground. Remove from food processor and place in bowl. Place eggs, 1 1/4 cup of sugar, 1 tablespoon lemon peel and almond extract in food processor. Process for 2 minutes til pale yellow. With processor running, pour melted butter and oil into feed chute. Then remove the lid of the food processor, add the almond mixture and pulse til combined. Pour batter into prepared pan.
With remaining lemon peel and sugar, mix together until well combined. Sprinkle extra 1/3 cup of sliced almonds over cake followed by lemon peel and sugar mixture. Place pan in oven and bake for 40 minutes, rotate pan and bake for an additional 15 minutes til tester comes out clean. Allow to cool in pan for 15 minutes. Then loosen edges with a paring knife and turn cake onto cooling tray and remove parchment paper. Allow to cool fully. Serve with Orange Creme Fraiche.
Orange Creme Fraiche
1 cup Creme Fraiche
2 tablespoons sugar
1/8 tsp salt
Take the zest off one orange, place in mixing bowl with Creme Fraiche, sugar and salt. Cut the peel and pith off the two oranges and cut the fruit sections off the membranes. Mix into the Creme Fraiche mixture and refrigerate for 1 hour before serving with cooled Almond Cake. Enjoy. Cheers, Michele
For Easter dinner we had a wonderful time with friends and family and for dessert we had this cake I baked. The recipe comes from www.addapinch.com. I doubled both the cake recipe and chocolate butter cream recipe from this site. The cake is super easy and super moist and delicious. All I did was add alternating layers of whipped cream and used whipped cream on the outside. It ended up being 6 layers of cake. I love chocolate cake with chocolate butter cream and whipped cream. I was told the cake was excellent, and I have to agree. Check out the recipes from www.addapinch.com. Cheers, Michele
This is another contribution from my Aunt Jackie who is a guest contributor to this blog. As you can probably tell from previous posts by her, she is an amazing chef and baker. Enjoy this delicious decadent take on the classic Strawberry Shortcake.
Strawberry Shortcakes With Balsamic and Black Pepper Syrup
Yield: Makes 8
2 cups unbleached all purpose flour
5 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)
2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
6 tablespoons sugar, divided
3 tablespoons balsamic vinegar
1 large pinch of freshly ground black pepper
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.
I hope you enjoy another contribution from my Aunt Jackie. I think she should have her own blog to share her recipes, but luckily for me, she is generous to share them on mine. Cheers, Michele