gluten free crepes, fettuccine style!

 Having a child with an anaphylactic food allergy is never easy and almost always scary.  Between most of the world not "getting it" and the minute to minute fear of an allergic reaction- us food allergy parents are on guard- ALWAYS!

Being the parent of a child with an anaphylactic food allergy requires creativity, spontaneity, and the ability to turn on a dime.  "Special" food allergy meals aren't always fun or exciting- the meals are "special" mainly and most importantly because they are safe- free from cross contamination. Many times when the "special" allergy meal is served at a restaurant, it comes after everyone else has already eaten.  Causing almost everyone at the table to feel awkward or badly for the allergy person. Beggars can't be choosers and honestly I don't even know why restaurants agree to make "safe" and "special" meals- the risk of cross contamination is so  high in a busy restaurant.  We are beyond appreciative for the dozens (maybe hundred's?) of safe meals provided for our son throughout the years. Crepes are the one of the foods I can not find gluten free and safe in a restaurant. This next recipe is for the creative and resourceful food allergy parent- because we gotta do what we gotta do.

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gluten free crepes, fettuccine style

ingredients

  • 3 eggs
  • 1 cup whole or 2% milk
  • 3 Tablespoons white sugar
  • 1/2 cup corn starch
  • 1/4 cup all purpose gluten free flour blend
  • 3 Tablespoons butter, melted
  • 1/2 cup chocolate chips melted
  • 1 Tablespoon pure vanilla extract

instructions

  • melt the butter and set aside to cool
  • in a blender place eggs, milk, vanilla, melted butter, flour, corn starch and sugar-
  • mix just until all ingredients are blended- about 15 seconds
  • place batter in refrigerator for at least 2 hours- this allows batter to thicken.
  • in an 8" crepe or frying pan add 1 tablespoon vegetable oil
  • check to make sure pan is hot by sprinkling some water- if it sizzles, pan is ready!
  • pour approximately 1/4 cup crepe batter into pan swirling to cover entire pan surface. cook on medium hear until edges begin to brown- with a thin knife or spatula carefully go around the entire edge of the crepe and flip over to cook the other side- total cook time is about 2 minutes each side.
  • to make a linguine style crepe: place the crepe on a cutting board and cut 1/2" thick strips. pile the strips in the center of a plate and drizzle with melted chocolate and powdered sugar!

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