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Food is an important part of life here at Blue Rock Station.  Many folks who visit ask for the recipes of items they may see or taste during their visits.  Most of our recipes use local ingredients (things we grow or raise here at Blue Rock Station).  Also we avoid wheat (Annie cannot eat it).  Here is our attempt to share what we know (and eat):

Dana's Crepes

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Two cups gluten free flours mixed (I use a blend of sorghum and rice, with about 1/6 of that amount tapioca flour)*
1/2 teaspoon xanthan gum
1/2 teaspoon unflavored gelatin
1/2 teaspoon salt
2 eggs
enough milk to make a thin crepe batter

These are delicious- even Richard likes them.  I make a batch and keep them in the frig and reheat for breakfast or lunch with various filings.


Annie's hints:

1.  *When using gluten-free flours it's best to mix two or three types for good results, and to add the binder "xanthan gum", which is a corn derivative to bind the flours together.

2. Crepes can be sweet or savory.  We've used them with a sweet filling and whipped cream or greek yogurt on top, or as "buns" for a vegetarian sloppy joe mix, or hot dogs.

3.  They also keep for a long time refrigerated or in the freezer.


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