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    You are in: Home / Recipes / Crêpes (Palatschinken) (Gluten Free) Recipe
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    Crêpes (Palatschinken) (Gluten Free)

    Crêpes (Palatschinken) (Gluten Free). Photo by Kathy228

    1/3 Photos of Crêpes (Palatschinken) (Gluten Free)

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    UmmBinat's Note:

    Corn free as well. Austrian and German, these are usually served with different types of fillings and eaten for lunch or dinner. Traditionally rolled with apricot or strawberry jam and sprinkled with confectioner's sugar. A variety of different fruit sauces, like apple sauce or thick fruit jams called lekvar, lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, or any combination thereof. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven. They may also be eaten unsweeted, plain, or filled with cheeses, meat, mushroom or vegetable stews, topped with sour cream. DH even makes these fresh at work if I send him with a ziplock of the dry mix and my DH is not a cook! This recipe is modified from Carriefaith's on the forum of http://www.celiac.com.

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    Ingredients:

    Yield:

    Wraps

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
    2. 2
      Add the eggs and beat together until smooth.
    3. 3
      Slowly beat in the water.
    4. 4
      Let rest in the fridge for at least 20 minutes.
    5. 5
      Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
    6. 6
      Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
    7. 7
      Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
    8. 8
      Turn and barely cook the other side.

    Ratings & Reviews:

    • on May 31, 2010

      55

      You will never know that these are gluten free!!! My whole family really enjoyed them with some fresh fruit and GF granola. They were quick and easy to make and will certainly be on my make often list. Thanks for sharing. Made for ZWT6 Seasoned Sailor and his Sassy Sirens.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010

      45

      These were quite good. I never made crepes with gluten-free flours. I used white bean flour and granulated tapioca because I could not find tapioca starch. It seemed to be a good substitute because the crepes turned out fine! I rolled some salad inside one of the crepes for a nice lunch. Made for "More Than Just Curries" tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2009

      45

      Very crepe like, the batter comes together quickly and easily - just don't be surprised if it all settles when you leave it to sit for 20 minutes ... just whisk it back up again. I used a ladle-full of batter for each crepe, which is roughly 1/2 cup, and I still got 6 plate sized wraps/crepes. I'll certainly be making them again, they could be used in so many different ways. Thanks UmmBinat! Made for ZWT5, Cooks with Dirty Faces team.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crêpes (Palatschinken) (Gluten Free)

    Serving Size: 1 (539 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 72.1
     
    Calories from Fat 15
    21%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 70.5 mg
    23%
    Sodium 225.6 mg
    9%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.6 g
    2%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    bean flour

    tapioca flour

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