Passover Crepes: Recipe (gluten free)

Welcome to the third day of Passover! When it comes to this holiday, it takes only a short while before dietary tedium sets in I'm afraid. While I'm not able to keep kosher for Passover this year I am still trying out some new recipes that are kosher for Passover.

Typically because you can't use leavening many recipes for baked goods and pasta rely on eggs for texture. I found a recipe for Passover pasta in Gourmet magazine that I am eager to try. Today I modified a Passover crepe recipe with good results. I served it stuffed with mangoes and topped with yogurt for a yummy breakfast. It also happens to be gluten free so it's good for those on a gluten free diet, as I learned from Karina of Gluten Free Goddess.

Crepes are also terrific for dinner. I like to fill them with cheese, mushrooms, roast vegetables or chicken. Using crepes is easy because they can be made ahead and even frozen for later use. They are also economical because you can fill them with just about any kind of leftovers to make a whole new meal.

Passover Crepes
makes about 12

1/4 cup potato starch
1 cup milk, low fat is fine
4 eggs

Blend ingredients in the blender. Heat a large non-stick skillet over medium heat. When hot, add a little oil to coat pan. Stir batter and ladle about 2 tablespoons into skillet. Immediately swirl batter to spread about 6 inches in diameter.
Cook until bottom is light brown. Flip crepe and cook for about 1 minute until speckled.

Enjoy!

Whole Wheat Vanilla Pancakes: Recipe

Want to know the most scrumptious thing you can make for breakfast this weekend? It's these pancakes. Seriously, they are so good I made them twice this week. I've been slowly but surely testing out more and more recipes from whole grain cookbooks, trying to learn how to cook with whole grains. I just want to perfect that handful of recipes I can turn to time and again.

Whole wheat flour can be a tough ingredient to work with because it has such a strong flavor and texture. Often I use white whole wheat flour from King Arthur or I mix half all purpose white flour with half whole wheat but in this recipe, use all whole wheat. The pancakes are both fluffy and moist at the same time. Of course, I put maple syrup on them too! If you have a vanilla syrup like the ones from Sonoma Syrup Company, you could use those instead.

The recipe originally comes from the Betty Crocker Whole Grains: Easy Everyday Recipes, but I've taken more than a few liberties with it. I've made a smaller batch since the original recipe served 7(!) and I've added more leavening and bumped up the vanilla flavor. I hope you like it.

Whole Wheat Vanilla Pancakes
serves 2

1/2 cup whole wheat flour
1 Tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup vanilla yogurt
1/4 cup water
1 Tablespoon oil (canola, grapeseed or rice bran oil)
1/4 teaspoon vanilla extract

Whisk together the whole wheat flour, sugar, baking powder and soda and salt in one bowl and make sure there are no lumps. In another bowl whisk together the egg, yogurt, water, oil and vanilla. Combine the wet and dry ingredients and stir until moistened. Use a very scant 1/4 cup per pancake cooking on a griddle over medium high heat. Cook for 1-2 minutes or until bubbles form and flip, cooking until golden brown.

Enjoy!