Gluten Free Crepes

This week I was thinking of recipes to use lots of milk and eggs. I thought of crepes. Chicken Caesar crepes! My oldest daughter first introduced me to them and they are sooooo yummy. We haven't had them since hubby's diagnosis so I decided to try making them gluten free. I looked at all sorts of gluten free cookbooks and then went on-line and googled recipes. It's always about the flour.Since I had good success with the ATK version I thought I would try substituting it in for the flour used in this recipe. It seems with gluten free cooking it is a good idea to let the mix sit. This recipe called for it to be refrigerated overnight. These were really good eaten fresh. Like rice tortillas they tend to be less flexible than the real flour versions. I suggest you make enough for your family to eat fresh. We did try and use the leftovers the next day for scrambled egg and cheese wrap, but found them fairly uncooperative!

Gluten Free Crepes
1 3/4 cup flour(ATK Gluten Free Flour Mix)
1/2 tsp salt
3 eggs
2 cups milk
2 Tbsp butter (melted and cooled)
Combine wet and dry in separate bowls then add altogether and whisk until smooth.Refrigerate overnight or up to 2 days. (I just refrigerated it for a few hours and had good results)When ready to use take out of the fridge and allow to come to room temperature. Heat electric frying pan to 350. Oil the pan. Using a ladle full of mix pour onto pan, quickly tilting the pan side to side to make an even covering. Cook for 1-2 minutes on each side. Serve right away.
The chicken was really easy as I just took the frozen, boneless, skinless breasts and put them on the George Foreman grill for about 10 minutes!
    

Strawberry Rhubarb Pie ATK Easy!

The rhubarb is ready....it's a wonderful time of year!

Time to make some Strawberry-Rhubarb Pie!

This is the America's Test Kitchen recipe...except I cheat on the pie crust! :)  This recipe takes about 2 hours from beginning to end because of the 1 hour macerating and 50 minute baking time.

You need 4 stalks of rhubarb cut up.

You need 4 cups strawberries cut into quarters.

Add one cup of sugar and let macerate....for one hour, to draw some of the liquid out to avoid soggy pie syndrome!



This is a really easy recipe....I just have to remember to add in an hour for macerating!



Here's my "not made from scratch cause I tried that and this is easier" solution. I used a coupon...so it's ok..

Allow your professionally made crusts to thaw at room temperature.

There is lots of liquid that is left behind after draining your fruit thoroughly.

Keep 1/4 cup of the liquid.

Get the zest of an orange if you want(this is optional). You need 1 tsp.

Seems this box cost $1.48(a little of my grandpa coming out....).
You need 2 Tbsp cornstarch.

1/2 tsp vanilla(mine's from Mexico...thanks Lynn!)

Add orange zest, cornstarch, and vanilla, along with 1/4 cup reserved liquid to the fruit.

Put fruit into pie crust.

Top with second crust and press along the edges. The directions say to make 8 vent holes(oops!)



Brush crust with the white from one egg.



Sprinkle with 1 Tbsp sugar.

Bake at 425 for 25 minutes(place on a cookie sheet to save your oven) then rotate the baking sheet and reduce oven temperature to 375 and cook until golden brown, 25-30 minutes.

The directions say to let cool for 2 hours....ummm didn't happen in my house, but good luck!



I don't like pie, but this was so good.....Strawberries and rhubarb, is there a better combination????



Strawberry Shortcake ATK



Strawberries are on sale right now.....and whipping cream was in the clearance section at Safeway! Time to make some strawberry shortcake!




I found this recipe in my America's Test Kitchen's Baking cookbook.




It calls for 8 cups of strawberries, that's the same as one 2lb package.



Take 3 cups out of the 8 cups you sliced up.

Mash them up with a potato masher(it's not as easy as you'd think!).



Fold the mashed strawberries into the sliced and add 6 Tbsp of sugar. Let stand at room temperature for 30 minutes.



Next I whipped my cream up. As you can see my bowl and beater are all frosty from being in the freezer to chill. I whipped up all this cream and froze several containers full.

In the food processor pulse about 3 times
2 cups flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt

The recipe calls you to chill 1/2 cup of unsalted butter cut into 1 inch pieces.
My butter was in the freezer, so I just sawed off 1/2 cup(salted, it's all I had) and cut it into pieces! It worked well, I just had to pulse more than 15 times.
Pulse 15 times until the mixture resembles cornmeal.



Whisk one room temperature egg and 2/3 cup half and half.

Then stir into flour mixture with a rubber spatula until large clumps form.


Turn onto a lightly floured surface and knead lightly until dough comes together, about 30 secs.




The recipe says to pat into a 9X6 inch rectangle about 1 inch thick. I used my rolling pin, gently.



Cut into circles and place on parchment paper. Brush with egg white from one egg and 2 Tbsp sugar.

Bake at 425 for 12-15 minutes turning the sheet half way through cooking time.

Let cool on sheet for 15 minutes. Cut in half.

Top with berries and whip cream.

Try to eat just one.......