My journey with gluten free crepes really started in January, after I had recovered from the holidays and set about learning to use the new crepe pan that my mom and step-dad got me for Christmas. It's the kind that you just dip into a shallow plate or bowl and the batter sticks to form a thin crepe. My mom had one of these and I've always envied it. The recipe I used in the beginning was one included in the packaging, just adapted to be gluten and dairy free. When I weighed all the individual ingredients, a clean ratio did not appear. So I threw out everything that I had been doing and started from scratch.
When I think of crepes, I think of breakfast and lingonberries, so my crepes are similar to a thin version of my pancakes. I ended up settling on the original ratio from Micheal Ruhlman's Ratio; 1 part flour : 2 parts liquid : 2 parts egg with an added 60 grams of coconut oil, 45 grams of sugar, and 32 grams of flaxseed meal. This recipe makes about 15 crepes which seems to be enough to snack on along the way, breakfast for two very hungry adults, and several folded up as snacks for later.
