Crepes Sweet or Savory? Gluten free ratio rally

I have fond memories of crepes. Back in college, I studied in Germany while a friend of mine studied in Rennes, France. Rennes might not be the crepe capital of France, but it has to be close. We would walk into a creperie, sit, drink a cider and order ham and cheese crepes or chocolate crepes or mushroom crepes. I need to dig out one of those photos. I probably didn’t take pictures of food then as I do now but I might have some nice shots of sidewalk cafes.

Crepes are this month’s Gluten free ratio rally’s challenge. Crepes are an easy one to tackle since the best crepes are very delicately handles so as to not work up the gluten. This makes them a great gluten free item to make. Our host this month is T.R. Crumbley so stop on by their blog and read about this month’s rally.

I followed Michael Ruhlman’s ratio of 2:2:1 for liquid eggs flour. Since it was just me, I made a half batch following the ratio recommendations. They turned out great!

Ingredients (for 3 largish crepes):

4 oz of whole local milk

4 oz of egg (this equaled one egg from my chickens in the back yard)

2 oz of gluten free flour mix (i used 1.5 oz sorghum flour and .5 oz of potato starch)

1 tbs of melted butter


Melt the butter and throw it all in the blender or food processor. Whirl until combined and let it rest 1/2 hour or so. Add a tad of butter to a heated skillet. I used a non stick skillet that was on the larger side. Pour in some of your batter. Swirl it about until it looks like a raw crepe and coats the pan and let it cook. Cooking only takes a minute or two. As soon as mine started to bubble a bit at the edges, I added my crepe ingredients. Let them heat for a moment and then folded my crepe over in half and then in half again.

Crepe fillings I used:

Bavarian ham, swiss cheese, sauteed mushrooms and dots of an herb butter that has chives and parsley in it.


Which crepes were best? Both. Somehow I took pictures of the nutella crepe only on my phone and not on the camera. So imagine oozing chocolate leaking out the corners.

Here are the links to all the other gluten free ratio rally bloggers this month, stop by and check out their crepes!

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Ginger ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Morri ~ Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

i’m out

The Gluten Free Ratio Rally – popovers!

It’s sunny out.  It’s remarkable how different that makes me feels vs a cloudy, snowy day in January.  I needed a day such as this to type up this post.  I had it all typed up on Monday, with the perfect amount of quirkiness to text ratio and whammo! I guess I hadn’t refreshed my open post page before starting, didn’t copy it before hitting save and lost it all.  Sunshine clears the funk away and makes it all better.  It also makes me aware of what a bad housekeeper I am.  Who has time to dust, vacuum and to cook? I certainly like making time for cooking.  I am lucky if I can remember to water the plants before they die.  The only thing bad about sunshine in my house is that it points out the need to vacuum again.

I decided to join the gluten free ratio rally in the hopes of getting more creative in the kitchen and challenging myself, especially with baking.  Baking in winter is so nice and cozy.  It’s like winter’s soulmate.  So is a wood stove, but I don’t have one of those anymore.  This month’s challenge is easily made in a regular oven, no need for a wood stove and it’s popovers on the baking list.  This month’s host is Mrs. R of Honey from Flinty Rocks.  The Gluten Free Ratio Rally is a group of gluten free bloggers using Michael Ruhlman’s Ratio method of weighing ingredients to create a gluten free equivalent from baked goods to sauces and everything in-between. I used his ratio app on my iPhone.

The popover ratio is 2 parts liquid to 1 part egg to 1 part flour.  I decided to go popover crazy and try 2 batches in the same day following his ratio.

Batch 1

3.5 oz oat flour; .5 oz tapioca flour; 4 oz of eggs and 8 oz of milk; chives and black pepper; butter

My eggs are a bit smaller than what was called for as my chickens just recently started laying (eggs get bigger over time) so 2 eggs made for 3.5 oz, so I added an extra yolk to make 4 oz.  This, quite possibly was a mistake to do.  The milk was organic whole milk from Sheltler’s Dairy – a fabulous local dairy.

please ignore my dirty glass door

These tasted pretty good but were a bit heavy.  Probably because of the oat flour and the extra yolk.  They did pop up pretty marvelously in the oven and I wouldn’t say they fell once out,  they were not airy all over, just in a few places, like where the butter was.  I added about 1 tsp of butter per the Michael Ruhlman Ratio directions and next time would opt for 2 tsp.  I loved the chives in these.  Batch 1 was baked at the same time as part of Batch 2.

Which brings us to Batch 2

3.5 oz fine white rice flour; .5 oz corn starch; 4 oz of eggs (2 eggs plus 1 yolk again); 8 oz of whole milk, toasted onion and aleppo chiles; butter

These were fairly inedible.  The inside was like a flavorless egg pancake, heavy and dense.  About 1/3 of this batter was baked with batch 1.

During round one of baking, I sprinkled some Parmesan cheese on three of the muffin tins of both batches.  The Parmesan did not work.  See the comments dense and heavy line above, add the words more dense and heavy and that about approximates it,  with a cheesy flavor. Which is good, but not in this case.  I decided to call them popunders.

So, I decided with my remaining batch of rice flour batter to add a tablespoon or so of millet flour to give the popover something to rise against in the tin.  I also filled the tins half full vs the 2/3’s full that I filled round 1.  These worked much better and were more airy as can be seen in the picture at the beginning of the post.

the popunders

So with my popovers fresh out of the oven, I raced around the house in search of our nice Nikon camera.  No where to be found.  I texted my hubby who lives in Ann Arbor (a possible 2 year temporary thing – jobs, you know) and indeed he took it down with him after his last visit.  Alas, that left me with my 3 year old iphone camera for photo taking.  I did the best I could.  I dislike all those blogs with awful off putting photos with bad lighting and color tones, yet must present you with one this week.

A final note about popovers.  They mean it when they say these should be eaten while warm.  Do not under any circumstances attempt to eat a cold one.  I do plan to make these again, but will tweak the recipe first.  However they must wait until I have a crowd to eat them as 2 dozen popovers is about 22 too many!  I probably wouldn’t have tried making popovers for a while if it hadn’t been for the gluten free ratio rally, so it’s working already.

Check out all of the rally popovers:

Brooke | B & the boy! – Chocolate & Sweet Potato Popovers –

Charissa | Zest Bakery – Lemon Vanilla Popovers with Minnesota Raspberries –

Claire | My Gluten free home – Chai Popovers –

Erin Swing | The Sensitive Epicure – Popovers –

gretchen  |  kumquat – strawberry cream cheese popovers –

Heather | Discovering the Extraordinary – Basic Popovers –

Jenn | Jenn Cuisine – Chocolate Popovers –

Jonathan  |  The Canary Files – Cinnamon & Star Anise Popovers –

Mary Fran | FrannyCakes – Gluten-Free Honey Coconut Popovers  –

Morri  |  Meals With Morri – Little Bitty Popover Bites –

Rachel/The Crispy Cook – Corny Popovers –

TR | No One Likes Crumbley Cookies – Sweet Cherry Popovers –

i’m out