But it is worth a bit! Once again, another happy accident lead to a delicious discovery: you can deep fry crepes. And they can be dairy and gluten-free, and oddly delicious. The frying of the crepes in oil creates air pockets around the edges, meaning, not only are these lovelies already thin and the perfect mix of crispy and fluffy, but now they have the texture of a perfect churro on the outside. I’m in!
Here’s how it works– heat a generous 3 tablespoons high heat oil in a deep skillet or saute’ pan over medium-high heat, until very hot, but not smoking. Add your crepe batter*, let sizzle about 30 seconds-1 minute, or until bubbles form around the edges, flip, and repeat. Remove from heat, finish this method with all of the batter, and serve with your favorite maple syrup, fruit preserves, or honey. Oh yeah.
*For a dairy and gluten-free crepe, whisk together 2/3 cup sorghum flour, 2/3 cup teff flour, 1/4 tsp. ground cinnamon, a pinch salt, 2 eggs, and about 2/3-one cup cold water, or until batter is more of a durable liquid than a thick paste.