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Epic Fails: Soggy Crepes And Horrible Waffles

birdie22

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birdie22 Enthusiast
birdie22
Posted

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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squirmingitch Veteran
squirmingitch
Posted

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.

birdie22 Enthusiast
birdie22
Posted
  • Author

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.

squirmingitch Veteran
squirmingitch
Posted

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.

ciamarie Rookie
ciamarie
Posted

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?

Ginsou Explorer
Ginsou
Posted

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.

Takala Enthusiast
Takala
Posted

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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purple Community Regular
purple
Posted

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

Open Original Shared Link

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.

love2travel Mentor
love2travel
Posted

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

Open Original Shared Link

This one is my favourite - the crepes are light and almost lacy, just as they should be. Millet Chestnut Crepes: Open Original Shared Link

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