Waffles

Last week was Dona's birthday, and her favorite breakfast is waffles. The waffle recipe I use is pretty good, and we all like it. Whether you put syrup or something else on them, these waffles have nice flavor and are just as good toasted the next day!

Waffles

• 1/2 cup  tapioca flour
• 1/2 cup garbanzo bean flour
• 3/4 cup buckwheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs, separated
• 4 tablespoons melted butter, margarine, or oil
• 1 1/2 cups milk (or 1 1/2 cups water, with 1/4 cup soy milk powder in the dry mix)

Beat the egg whites until stiff and set aside. Mix the dry ingredients together. Beat the egg yolks; add in the melted butter and milk beat to mix. Add in the dry ingredients in thirds, mixing each third in before adding the rest. Once all the dry ingredients are added in, gently fold in the beaten egg whites.

Once this is mixed, add, 1/2 cup at a time, into a waffle iron. Mine takes 4 minutes, but yours might be different.

We topped our waffles with the strawberry filling for the crepes I made for Valentine's Day. Using the same recipe, I also made a blueberry topping. It was good, but I had to add water because the blueberries didn't have as much moisture as the strawberries did.

Valentine's Day Crepes

I know it's past Valentine's Day, and I apologize for being on a bit of a long hiatus. I was sick for a week and have been pretty busy with my job. No excuses, but an explanation.

Anyway, you can use this recipe for the next spousal celebration day or birthday you might need to celebrate. Or, any time you want to impress someone. It's really pretty easy and tastes really good.   This a recipe for your sweetie that will have them eating out of your hand. I found this recipe for crepes over at glutenfreeda.

Dona and Samantha are still raving about it.

Strawberry Sauce

• 10 ounces fresh or frozen strawberries
• 1/4 cup apple juice concentrate (no sugar)
• 1 Tablespoon potato starch, "dissolved" in 1/4 cup water

Hull and quarter the strawberries. Place in a saucepan with the apple juice and the potato starch water. Stir nearly constantly until they simmer and the sauce thickens. If you need it a bit sweeter, you might add a bit of agave syrup.

Crepe Batter

• 1/2 cup gluten-free flour (I used 1/4 cup garbanzo bean and 1/4 cup tapioca flour)
• 1/2 cup milk
• 1/4 cup water
• 2 large eggs
• 2 Tablespoons melted butter
• Sprinkle of salt

Mix together the flours in a small bowl. In a larger mixing bowl, mix together the wet ingredients. Whisk in the flours, about 1/3 at a time. Put the bowl in the refrigerator and let it set for 30 minutes.

Warm a six-inch non-stick frying pan or crepe pan over medium heat. I usually spray the pan with a light coat of non-stick spray before the first crepe or pancake I make, but after the first one, I usually don't need any more. Pour about 2 tablespoons of the batter (I use an 1/8-cup measuring cup) into the pan, lifting the pan and tilting it so that the bottom of the pan is coated with the batter. Cook until the top is set and the bottom is browning. You might have to sneak under the outer edge with a spatula, because sometimes the edges stick. They will let go, though. Turn the crepe over and brown the other side. Cook the remaining crepes, stacking them on a plate with wax paper between them.

You can see the browning on both top and bottom here.

Assemble the crepes by placing a tablespoon of cream cheese and a tablespoon of strawberry sauce in them.

Roll the crepes around the mixture and then top with a little remaining strawberry sauce, as I have in the picture on the top. Bon Appetite!