Ratio Rally: Gluten Free Brownie Crepes with Strawberry Sauce

Hey everyone! Its the first Wednesday of the month, and time for the Gluten Free Ratio Rally! This month I had the chance to host, and I was excited to have the theme of Crepes! Back when I went to school in Charlottesville (before going gluten-free), there was this one hole in the wall restaurant that served some of the best crepes I ever had. Because of this, I now associate crepes with college memories of some of my closest friends. That's why I was pleased to come up with a variety of savory and sweet gluten free crepes.

For those who are new to the Gluten Free Ratio Rally, its an initiative that a group of gluten free bloggers started last year. Each month we take a recipe normally made with wheat or other glutenous materials and make it gluten free, based on a simple ratio of weights. If the concept sounds interesting and you would like to join, please contact through my Twitter or contact page. The ratio that I used for my crepes is:

1:2:2

flour : liquid : egg

After some experimentation, I settled on a flour mix of potato and tapioca flours. I found that I had a great texture that didn't easily fall apart. Many other bloggers found great success in buckwheat mixes, so be sure to check all of the recipes. 

The most difficult part for me was the baking of the crepes. I own stainless steel pans, so I tried the following combinations:

Using a smaller 4-5″ pan with vegetable oil or butter
Using a 8″ pan with vegetable oil or butter.

From what I found with cooking them, I had the best results baking them in a smaller, 4 or 5″ pan using butter over medium heat. In this size pan I was able to get about 4 crepes out of 1/2 a cup of batter. I ended up on this baking method for 2 reasons:

- with the 4″ pan I had a more evenly baked crepe. With a larger pan the resulting crepes were slightly burnt of the outside and not totally done on the inside. Which goes to reason #2….
- with the 4″ pan I had a much easier time not breaking or ripping my crepe. With a larger pan I was only able to get one, non broken crepe out of 4, while I had a 4 for 4 success rate with the smaller pan.

Another useful tip: let you crepe batter sit 30 minutes before baking them, you'll end up with much better crepes.

Please be sure to check out all of our awesome bloggers and their recipes:

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways

Angela ~ Angela's Kitchen ~ Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale Filling

Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crepes

Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes

Caneel ~ Mama Me Gluten Free ~ Slightly Sweet Crepes with Caramelized Bananas and Nutella Sauce

Charissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka Masala

Claire ~ My Gluten Free Home ~ Victory Crepe Cake 

Erin ~ The Sensitive Epicure ~ Socca with Za'atar & Sumac (Garbanzo Flour Crepes)

Ginger  ~ Fresh Ginger ~ Sweet 'n Savory

gretchen ~ kumquat ~ nutella crepe cake

Heather ~ Discovering the Extraordinary ~ "Southwestern" Crepes

Jenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut Crêpes

Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet

Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake

Mary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes Sucrées

Monika ~ Chew on This! ~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauce

Morri  ~  Meals with Morri ~ Russian Blini for Two

Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes

Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes

T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce

T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes

T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe

Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale

Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls

Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes

~Mrs. R ~ Honey From Flinty Rocks ~ Crepes - Spinach & Dessert

Brownie Crepes with Strawberry Wine Sauce

Prep Time: 10 minutes

Inactive Prep Time: 30 minutes

Bake Time: 1 -2 minutes per crepe

Serves: 4 crepes

Ingredients:

Crepes

50g egg (~1 large egg)

50g milk

2 tsp vanilla

10g tapioca flour

15g potato starch

Sauce

10 sliced strawberries

3 tbsp white wine

1 tsp lemon juice

1-2 gluten free brownies, cubed

whipped cream

Steps

Whisk together the egg, milk, and vanilla until combined. Whisk in the flour and starch. Set aside for 30 minutes.

To make the sauce, in a small sauce pan, combine the berries, wine, and juice, and simmer over medium low heat for about 15-20 minutes, or until the berries are soft and the wine has become a vibrant red from the berries.

To make the crepes, heat a small saucepan over medium heat. Add about 1/2 tbsp of butter, and coat the inside of the pan. If there is any melted butter pooling in the pan, discard it before adding the batter, or else you're first crepe will end up greasy (believe me).

Add a small amount of batter ( several tablespoons ) of the pan, and swirl the pan around to coat the bottom of the pan with the batter. Let cook for 45 seconds to 1 minutes. Flip the crepe, and cook for another 30 seconds. 

Fill the crepe with brownies and strawberry sauce, and top with the whipped cream. Enjoy!