Gluten-Free Makeovers (28 page)

Lightly oil one or two 6-inch crêpe pans or heavy frying pans and set over medium heat. Pour about 2 tablespoons of the batter into each pan and swirl until the pan is coated. Pour any excess batter back into the bowl. Cook the crêpe until the edges look very dry, about 1 minute. With a sharp knife, loosen the edges of the crêpe. Use your fingers to grab the edges and flip the crêpe. Cook another 30 seconds and remove each crêpe to a platter. Continue until the remaining batter is used, lightly oiling the pans with a paper towel dabbed in oil as necessary.

Serve with a dollop of jam, fruit, or Ricotta Raisin Filling (on page 87). For a hearty meal, try the Deviled Chicken Crêpes recipe on page 88.

Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish.

Whisk together the ricotta, sugar, eggs, raisins, lemon juice, and lemon rind in a bowl. Place 2 to 3 tablespoons of the filling in the center of each crêpe and roll up the crêpes. Set seam side down snugly into the baking dish.

Cover the pan with buttered foil and bake for 20 minutes. Serve warm, dusted with confectioners’ sugar.

This makes a
lovely brunch or luncheon dish, or a great contribution to a potluck gathering. These can be assembled ahead, but do not bake them in advance or the crêpes might tend to break apart.

Preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking dish.

Melt the butter in a large skillet. Add the onion and bell pepper and sauté until soft. Add the chicken, capers, mustard, and lemon juice and stir to combine. Remove from the heat.

In a small saucepan, bring the chicken broth to a boil. Add the cornstarch mixture and stir until the broth thickens. Reduce the heat and simmer for 1 minute. Remove from the heat and add the cream.

Spoon ½ cup of the broth mixture into the chicken mixture and mix well. Spoon ¼ cup of the filling into the center of each crêpe and roll the crêpes. Set seam side down snugly into the baking dish. Pour the remaining sauce over the crêpes and sprinkle with the cheese. Cover with a sheet of buttered aluminum foil and bake for about 20 minutes, or until bubbly.

To me the
ultimate comfort food is light, hearty pancakes topped with warm maple syrup. In the realm of gluten-free baking you might think
light
and
hearty
are mutually exclusive, but these flapjacks will prove that anything is possible.

Preheat a griddle to medium (350°F).