I’m reading Dearie, a biography of Julia Child’s life by Bob Spitz. It must be getting under my skin because I made Coq au vin a couple weeks ago and this week I’ve made Boeuf Bourguignon and Ratatouille crépes. Both recipes are Gluten Free. I made coconut Crepes using a recipe from Cooking with Coconut Flour. The crepes were fabulous. Slightly thicker than regular crepes and less stretchy, so harder to flip, but very, very tasty. I’m thinking of buying this book simply based on the success of this recipe alone. It’s a horribly ugly book. No pretty pictures, bad layout, offends the designer in me, but if the recipes are this tasty, I don’t care what it looks like. I’ll take my own sexy photos.
The Ratatouille was a mix of roasted tomatoes, mixed red peppers, sweet onion, garlic, and yellow squash roasted at 450° until ooey and gooey. I roasted large chunks of tomatoes in a large, ceramic roasting pan until the water in them released and then started to thicken. I then added the sliced peppers, onion, and garlic until nice and gooey, then added the squash for the last 20 minutes. Lots of salt and pepper and olive oil on the veggies. I served it in the crepes with sour cream and parsley and a simple green salad.
I thickened the Bourguignon (and the Coq Au Vin) with Bob’s Gluten Free All-Purpose Flour Mix. It works great as a thickener, you can’t taste the difference at all. I served the Bourguignon over Spaghetti squash sauteed with butter and parsley. It’s typically served over white rice or potatoes, but we’re in the midst of our annual squash boon where every week we get several squashed from our CSA. Spaghetti squash turned out to be the perfect complement to the thick, rich wine-based sauce of the Boeuf Bourguignon.
Savory Coconut Flour Crepes
Adapted from Cooking with Coconut Flour
2 eggs
2 Tablespoons Butter, melted
1/4 teaspoon sea salt
2 Tablespoons coconut flour, sifted
1/3+ cup milk
Whisk eggs, butter, sugar, and salt together. Whisk in flour. Whisk in milk. You may need to add a little more to get it to be thin enough to pour. Heat a crepe pan and spray generously with spray coconut oil. Pour about 1/8th cup of batter into pan and swirl around to spread it out. Once the bubbles have popped, very quickly shove a large spatula under the crepe and flip it gently. Cook another 30 seconds.