Shrove Tuesday is coming up and Jumpy is allergic to, well… everything on my list of ingredients for making French pancakes. I thought I would have to do a bit of research to find a “free from” recipe I could use for her. There was absolutely nothing on Pinterest, which I was really disappointed about, but after all, what did I expect? Crêpes without eggs, milk or flour… Could that even be done?
I gave up and stopped looking but the lovely Mummy Tries, whom I read regularly, posted a pancake recipe to cater for her daughter’s food intolerances a few weeks ago.
It was almost what I was looking for. I loved the fact the eggs and the cow’s milk did not appear in the recipe. I just had to make it free from wheat and turn it into thin French crêpes, rather than the thicker American pancakes.
Today, I was not feeling well at all. I have had a cold for a couple of weeks and I struggled to be upbeat this morning. The children did not take too much notice of my lack of enthusiasm and amused themselves, mainly with their train tracks, for most of the day. Then Hubby took them to the park so I could have a bath, but I thought I would rather plan a little surprise for the children. I made some crêpes and set up a little French pancake bar with our favourite fillings on the dining room table.
Then came the realisation that Jumpy would have to eat something else, but I remembered I had pinned Mummy Tries’ recipe. I was lucky to have similar ingredients at hand and I have to say I was really pleased with the results of my tweaked version. I did not even care that all she would have for dinner would be sweet!
When Hubby and the children came home, I was still making the free from crêpes. Crevette and Jumpy were so desperate to try them that I made them a free from chocolate and banana one as their starter, swiftly followed by their ham, cheese and cream ones before moving on to dessert (do not judge me!)…
After the first mouthful, Crevette (5 years 6 months) declared, “These are actually gorgeous! Mum, you are the best cooker in the world, you should be on TV!” He is biased, bless him, but that was such a great, heart-felt compliment, if you forget the fact he mistakenly compared me to a kitchen appliance! To be fair, I could hardly believe how nice they tasted. Jumpy had her crêpes with free from chocolate and bananas, raspberry jam, vanilla sugar and freshly squeezed lemon juice.
Free From Crêpes
- 1 packed cup plain white gluten-free flour blend 150g
- 1 tablespoon vanilla sugar
- 1 heaped teaspoon honey
- 1 1/3 cups soya milk 300ml
- sunflower oil for cooking
- In a large bowl, mix all the dry ingredients together.
- Add in the honey and enough soya milk to form a paste.
- Incorporate the soya milk little by little, whisking constantly, to avoid lumps forming. It will be rather liquid and it is meant to be.
- Warm your pan over a medium heat and grease slightly with a drop of sunflower oil spread evenly with kitchen towel.
- Using a ladle, pour enough of the mixture to thinly coat the pan and cook for a minute or two, until it is easy to turn by flipping it or using a wooden spatula.
- Voilà! Enjoy your free from crêpes!
You can cook the batch all at once and reheat them (no oil needed in the pan) when you are ready to eat.
Once cooked and cooled, they will keep well in your fridge wrapped in cling film for a couple of days.
I have also frozen a few individually to liven up boring lunchboxes in the next couple of weeks.