Crpes Palatschinken Gluten Free Recipes

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PERFECT GLUTEN-FREE CREPES



Perfect Gluten-Free Crepes image

Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 15

Number Of Ingredients 6

2 cups gluten-free all-purpose flour
½ teaspoon salt
½ teaspoon xanthan gum
4 eggs
1 ½ cups milk
¼ cup butter, melted

Steps:

  • Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
  • Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g

CRêPES (PALATSCHINKEN) (GLUTEN FREE)



Crêpes (Palatschinken) (Gluten Free) image

Corn free as well. Austrian and German, these are usually served with different types of fillings and eaten for lunch or dinner. Traditionally rolled with apricot or strawberry jam and sprinkled with confectioner's sugar. A variety of different fruit sauces, like apple sauce or thick fruit jams called lekvar, lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, or any combination thereof. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven. They may also be eaten unsweeted, plain, or filled with cheeses, meat, mushroom or vegetable stews, topped with sour cream. DH even makes these fresh at work if I send him with a ziplock of the dry mix and my DH is not a cook! This recipe is modified from Carriefaith's on the forum of http://www.celiac.com.

Provided by UmmBinat

Categories     Breads

Time 50m

Yield 6 Wraps

Number Of Ingredients 7

1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil, for brushing skillet

Steps:

  • In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
  • Add the eggs and beat together until smooth.
  • Slowly beat in the water.
  • Let rest in the fridge for at least 20 minutes.
  • Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
  • Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
  • Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
  • Turn and barely cook the other side.

TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING



Topfenpalatschinken - Crepes With Quark Filling image

This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli's in the US carry it but if you can't find it, there is a fantastic recipe for home made Quark already posted. "Recipe #476124", it's easy and inexpensive to make and works perfect for this recipe.

Provided by gemini08

Categories     Breakfast

Time 1h

Yield 4-6 Crepes, 4 serving(s)

Number Of Ingredients 11

280 g all-purpose flour
120 g sugar
90 g butter, unsalted, softened
1/2 liter milk
1 pinch salt
300 g Quark
50 g raisins
1 lemon, grated zest of
1/8 liter sour cream
powdered sugar, to dust
3 eggs

Steps:

  • For the batter:.
  • Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
  • Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
  • For the Filling:.
  • Separate the two remaining eggs. Beat egg whites to soft peaks.
  • In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
  • Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
  • bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
  • Sprinkle with powdered sugar and serve right away.

Nutrition Facts : Calories 758.7, Fat 32.3, SaturatedFat 18.7, Cholesterol 219, Sodium 338.9, Carbohydrate 101.7, Fiber 2.8, Sugar 38.9, Protein 17.4

GLUTEN-FREE CREPES



Gluten-Free Crepes image

As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 1h10m

Yield Makes about 16

Number Of Ingredients 6

4 large eggs
2 cups whole milk, plus more, as needed
1 cup gluten-free flour blend, such as Cup4Cup
4 tablespoons unsalted butter, melted, plus more for brushing
2 tablespoons granulated sugar
1/2 teaspoon coarse salt

Steps:

  • Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
  • Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
  • Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

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