Crèpes are easy and versatile. You can eat them for dessert with softly whipped cream and seasonal fruit or for breakfast slathered with Nutella. Or you can use them for a starter when you have guests over for dinner. You can make these beforehand, store them flat on a plate covered in the fridge and warm them lightly in a toaster oven or microwave just before serving.
Ingredients for the crêpes:
6 oz Gluten Free Flour Mix
1/2 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon xanthan gum
1 tablespoon flax meal
12 oz milk or milk alternative, I use rice milk
2 eggs, room temperature
2 tablespoons vegetable oil
Ingredients for the goats cheese salad:
2 oz mixed salad leaves, which is 2 small hands full
4 oz soft goats cheese, crumbled or a hard one if on the SCD diet
2 oz walnuts, roughly chopped
1 floz extra virgin olive oil or half extra virgin olive oil and vegetable oil
1/4 floz apple cider vinegar, or any vinegar of your choice
small clove of garlic, grated
1/2 tablespoon honey
1/2 teaspoon whole grain mustard, or any mustard of your choice
salt and pepper, to taste
How to make the crêpes:
Sieve the flour, salt, baking powder, xanthan gum and flax meal together in a bowl.
In a separate bowl whisk the milk, eggs and oil together.
Add the milk mixture to the flour mixture and whisk till smooth. It should be a thin batter.
Let the batter rest for at least 10 minutes.
Put a frying pan, preferably non-stick, over medium heat. When hot add a little vegetable oil and swirl this around. Use a ladle or measuring cup (1/2 cup) to pour the batter into the frying pan and swirl around. The top of the crêpe will turn dry, about 45 sec, this is your cue to turn it with a large flat spatula. Cook the other side for 20 seconds more. Slide it onto a large plate and do the rest the same way. Cover the cooked crêpes with foil to keep the heat in.
How to make the dressing:
In a small jar with lid add the oil, vinegar, grated garlic, mustard, honey, salt and pepper. Screw the lid on tight and shake it till it emulsifies.
How to assemble the goats cheese salad:
In a medium sized bowl add the mixed salad leaves, tomatoes, goats cheese, walnuts and the dressing. Toss gently. I always add half the stated dressing on the salad and taste it after tossing seeing I don't like my salad dripping wet. This is personal so find out what works for you.
Put one crêpe on each plate and divide the goats cheese salad over them and roll them up.