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Epic Fails: Soggy Crepes And Horrible Waffles
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Two epic fails this week. First I made crepes using Pamela's pancake mix. I followed the directions. They seemed easy to make and tasted fine but they were soggy. They were fully cooked but had a rubbery, scrambled egg kind of feel to them. I froze the extras and reheated one today on a skillet and still soggy. Anyone have a good and easy crepe recipe?

The other fail was buckwheat waffles. I had buckwheat flour on hand and found a recipe online at The Daily Dietribe. She tested a ton of different combos and is supposed to have a great recipe. I used mostly buckwheat with about 1/5 all purpose. Used potato starch for the starch as recommended. They cooked up ok but tasted like dirt. I've had buckwheat pancakes and buckwheat crepes before so I know it has a stronger, earthier flavor, but really, these were horrible. My kids wouldn't eat them and hubby and I choked them down. So, I also need a good waffle recipe or else I'm going to have to live on Vans.

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I have a great Belgian waffle recipe that hubs & I both love.

1 1/3 cups of Bisquick gluten-free pancake & baking mix

1 1/4 cups of milk

3 Tblsp. of canola oil (or oil of your choice)

2 eggs, separated

1 tsp. vanilla extract

2 Tblsp. sugar

Put the Bisquick pancake mix in 1 bowl. In a second bowl use a wooden spoon to beat together the egg yolks & sugar until sugar is completely dissolved & eggs have turned a pale yellow. Add the vanilla extract, milk & oil to the egg yolk mixture & whisk or mix well. Combine the egg-milk mixture with the Bisquick & whisk until blended. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Pour the batter into prepared waffle maker.

You can also mash a ripe banana & add it to the mixture before folding in the egg whites. It will make the waffles a little heavier & you will need to cook them slightly longer but they are delicious!

I came up with this recipe by combing the regular waffle recipe on the Bisquick box with a Classic Belgian Waffle recipe by Emeril Lagasse.

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I have a great Belgian waffle recipe that hubs & I both love.

1 1/3 cups of Bisquick gluten-free pancake & baking mix

1 1/4 cups of milk

3 Tblsp. of canola oil (or oil of your choice)

2 eggs, separated

1 tsp. vanilla extract

2 Tblsp. sugar

Put the Bisquick pancake mix in 1 bowl. In a second bowl use a wooden spoon to beat together the egg yolks & sugar until sugar is completely dissolved & eggs have turned a pale yellow. Add the vanilla extract, milk & oil to the egg yolk mixture & whisk or mix well. Combine the egg-milk mixture with the Bisquick & whisk until blended. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Pour the batter into prepared waffle maker.

You can also mash a ripe banana & add it to the mixture before folding in the egg whites. It will make the waffles a little heavier & you will need to cook them slightly longer but they are delicious!

I came up with this recipe by combing the regular waffle recipe on the Bisquick box with a Classic Belgian Waffle recipe by Emeril Lagasse.

Many thanks. This sounds much easier than trying to figure out my own flour mix.

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Many thanks. This sounds much easier than trying to figure out my own flour mix.

YVW birdie! We also use the Bisquick for pancakes following the recipe on the box & we swear they are better than gluten pancakes & I'm a pancake freak. Also mash bananas in that too sometimes (we like bananas- can ya tell?). I make the pancakes just slightly thicker than the recipe though but only a tiny bit.

I haven't tried to do any yet that were buckwheat type or anything.

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I posted my recipe for buckwheat pancakes on a thread about flapjacks. (Apparently flapjacks outside of the U.S. aren't the same thing as what we call flapjacks, i.e. pancakes...) My recipe is message 6 -- and I'd tried using a larger amount of buckwheat in a previous attempt, but it was too strong for me. This amount works I think... and if you use a bit less moisture it should work for waffles too, I'd think?

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I use King Arthur and Bisquick for waffles and pancakes and they cook up perfect.Perhaps you could substitute some buckwheat flour for some of the packaged pre-mix. My gluten eating husband loves my King Arthur pancakes and prefers to eat my pancakes rather than his wheat ones.

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On this same thread as mentioned above,

at message #8, I have a recipe for gluten free, egg free, dairy free buckwheat pancakes that works REALLY well. The same proportions of 1/3 each buckwheat, potato, and bean flours works well in other recipes, too.

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I don't care for waffles but this recipe is amazing:

http://www.food.com/recipe/banana-nut-waffles-gluten-free-and-vegan-312803

I'm not gluten-free but my adult daughters are and we all love these waffles and my DH too.

I've made them with blueberries, huckleberries, mini chocolate chips and without nuts.

I use less milk, about 1 1/2 cups, and usually syrup for the honey.

Just keep a frozen ripe banana in the freezer, thaw in warm water and squish out of the peel. These are good plain right out of the toaster and eat in the car.

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This Tuscan Chestnut Crepes with Ricotta recipe is excellent and very easy.

http://www.food52.com/recipes/12289_tuscan_chestnut_crepes_with_ricotta_necci

This one is my favourite - the crepes are light and almost lacy, just as they should be. Millet Chestnut Crepes: http://www.latartinegourmande.com/2011/02/03/chandeleur-gluten-free-crepes/

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