CREPES WITH STRAWBERRY NECTAR

3 Large eggs
1 ¼ Cup milk + more if needed
¼ Cup sorghum
¼ Cup tapioca flour
¼ Cup cornstarch
1 Teaspoon guar gum
¼ Teaspoon kosher salt
4 Tablespoons unsalted butter, melted

4 Tablespoons unsalted butter, clarified*

*Clarified butter is essentially butter that has been melted and the fat solids removed, leaving behind pure butterfat, which can be brought to a very high temperature without burning, making it ideal for frying crepes.

To clarify your butter, take a small saucepan, melt the unsalted butter and then remove from the heat. Using a large spoon, skim off the foamy fat that has risen to the top. Then pour off the pure yellow butterfat while holding a spoon against the pan to catch the fats that have settled on the bottom of the pan. The golden yellow center is the clarified butter.

Pour a tablespoon of your clarified butter into your crepe pan and set aside.

Combine all of your dry ingredients in a medium bowl and then whisk to evenly distribute all the flours, salt, etc. Whisk in the butter and ½ cup of the milk. Whisk until very smooth, then add the remaining ¾ cup of milk, whisking for about 1 minute.

Thoroughly whisk the eggs and then add to batter, whisking all the while. Your batter should be quite thin. If the batter seems a little thick, add a few extra tablespoons of milk and whisk to incorporate completely.

To fry your crepes, place your prepared crepe pan over a medium-high flame and swirl the clarified butter so as to evenly coat the pan to prevent your crepes from sticking.

Pour ¼ cup of your batter into your hot pan and swirl your batter until you have a nice smooth circle. Cook for about a minute and a half, flip, cook for a minute more and then set on a plate. Repeat until all of your batter has been used.

Makes 6 Crepes.

STRAWBERRY NECTAR

1 Cup sugar
1 Cup water
12 Medium-sized strawberries, hulled


In a large saucepan, melt the sugar in the water until it comes to a boil and reaches the softball stage, 239ºF/115ºC. This will take about ten minutes. When the syrup is to temperature, tenderly drop your hulled strawberries in and allow to cook for only one minute. Remove from the heat and allow to cool in the pan. Refrigerate until ready to serve.

To serve your crepes:

Take one crepe and fold or crumple in the palm of your hand as you would a handkerchief or napkin. Place in the middle of your serving plate and then drizzle a small amount of the syrup around the crepe. Now, place four dollops of crème fraiche around the perimeter of the syrup and then place a strawberry on top of each dollop. Sprinkle with powdered sugar, garnish with a pretty herb and serve.

Serves 4

	1 comment
Carrie says Oct 3, 2007 - 6:09 am	This looks incredible! I love strawberries and crepes! I will have to try your gluten-free version! I haven’t tried crepes yet since going GF! Thanks for the beautiful presentation and wonderful recipe! I love the art work you include in the posts!
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