Or however you choose to spell it. Regardless, it’s time to celebrate a military victory of epic proportions followed by the miracle of the oil lasting eight nights instead of one. I believe. Perhaps I should ponder upon how vague my knowledge of the Jewish holidays are while I spend hours at the stove making gluten-free blintzes. Or as my people call them, crêpes. Care to join me? The sweet treat after your brisket and kugel, my instinct is to throw powdered sugar all over these beauties. Apparently that’s not the Hanukkah way, so grab some berries, jam, or the like. Personally, I think fresh, healthy, fruit ruins a great dessert but I can roll. I spent this summer perfecting the gluten-free crêpe, (and what did you do with your time? hmmmm?) so let me give you a few tips on making these delicate pancakes:
- Don’t have a cocktail before you start making the crêpes. Trust me on this one.
- Be prepared to spend a heck of a lot of time at the stove when you undertake this delicious recipe. It seems simple, but you’ve gotta’ concentrate and stay at your post.
- Give your batter a mix several times during the process. The gluten-free flour can settle, and cause your crêpes to be too thin to flip.
- Use a large round spatula if you don’t have a pan you can flip easily, for easier turning.
- Even if you mess up half of your batter, there’s SO MUCH MORE. Surely you can make at least one perfectly, so don’t give up.
Eat up, revelers! Continue reading