Ricky Bobby: Wait, are they the really thin pancakes?
Cal Naughton, Jr.: Yeah.
Jean Girard: Yes they are. They are the really thin pancakes. It’s just a French word for them.
Ricky Bobby: Oh, my god, I love those.
Cal Naughton, Jr.: Put any syrups you want on them. I’m just saying, think about it.
Ricky Bobby: They come with cheese sometimes?
Jean Girard: Yes, of course, a fromage-crepe.
Ricky Bobby: Well, why didn’t someone yell that right-right away?
Jean Girard: Do you know what’s in the crepe suzette?
Ricky Bobby: Oh, I love the crepe suzette.
Jean Girard: With the sugar and lemon juice…
Ricky Bobby: Yeah, the sugar and the lemon juice. Sure.
Jean Girard: Grand Marnier.
Ricky Bobby: I wo – I wish I could crawl into one of those right now. I’d eat my way out from the inside.
I couldn’t help myself, I’m sorry. Are you still with me? Are you ready to discuss crepes now?
Simple to make, gluten free crepes that are filled with a banana ricotta filling, with just a hint of sweetness?
Great, let’s do this:
My husband makes the girls crepes every weekend. And by crepes I mean that he throws together some sort of pancake-like concoction, all willy-nilly, throws some syrup on it, and the girls enjoy it.
But not me. I like predictability and structure when it comes to my breakfasts. I like knowing that we can use one general recipe and it’ll come out just right each time. Light and buttery and easy to fold.
I got the general recipe from Gluten Free on a Shoestring and the recipe was pretty great, so why fix what isn’t broken? Get Nicole’s recipe here for your base– I use my Bob’s Red Mill all purpose gluten free flour and I added two tablespoons of honey to the batter.
After you cook the crepes then allow them to cool. As they do whip up this sweet Ricotta filling, which actually isn’t too sweet– you can still top it with a little maple syrup or honey if that’s your preference. Oh, and also strawberries. And blueberries.