black pepper crepes filled with chicken tikka masala

I fell in love with Patrick over the promise of chicken tikka masala. CTM, if you will.

Five years later, he finally made it for me. And let me tell you... it was worth the wait. A week later and I was craving it all over again. This time I wanted to learnhow to make it. And I wanted to improvise a bit too.

While the classic is delicious in its simplicity, it lacks veggies. And let's be real... CTM is all about the sauce. You could throw ANYTHING in that sauce and it would be phenomenal. But in this instance I was craving veggies. I stopped at our neighborhood grocery and picked up broccolini, sugar snap peas, and an onion. Once home, I chopped each into equal-sized pieces, and sauteed them in the sauce. And if you add the veggies toward the end like I did, you will retain most of the nutrients and keep the crunch of the veggies. Win, win.

As an alternative to naan, I decided that we should serve our CTM in a crêpe. And since we were going savory, it would be a cumin and black pepper crêpe.

Conveniently, crêpes are the topic of this month's gluten-free ratio rally which is being hosted by T.R. Crumbly! Feel free to pop on over to his site for a rundown on this month's rally! Like many of the baked goodies that we tackle for the rally, crêpes are one of those versatile foods that can go either sweet or savory with just a pinch of sugar or spice. You can pretty much swap in any number of different flours and even different non-dairy products (as long as you know the proper ratio) and still produce a wildly delicious thin pancake.

Flours to try: buckwheat flour, oat flour, almond flour, millet flour, pumpkin seed flour ....

Dairy substitutes to try: coconut milk, almond milk, hemp milk ....

After my experimentation, I decided that the ratio that worked best for me was: 1-1.5-2, egg-flour-liquid.

With this ratio in mind, I actually had the chance to play around in both arenas and made my first ever crêpe cake! And to be honest I loved the sweet and savory crêpes both for different reasons. I will say that unlike the dessert crêpe cake, this recipe works equally well for breakfast, lunch, or dinner.

I nominate it as a super food...er super meal. CTM + gluten-free crêpes = <3! 

For more gluten-free crêpe recipes, check out the posts from the other ratio rally-ers!

• Adina ~ Gluten Free Travelette ~ Breakfast Crêpes Three Ways
• Angela ~ Angela's Kitchen ~ Savory Buckwheat Crêpes with Sweet Potato, Mushroom and Kale Filling
• Caitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat Crêpes
• Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crêpes
• Caneel ~ Mama Me Gluten Free ~ Slightly Sweet Crêpes with Caramelized Bananas and Nutella Sauce
• Claire ~ My Gluten Free Home ~ Victory Crêpes Cake
• Erin ~ The Sensitive Epicure ~ Socca with Za'atar & Sumac (Garbanzo Flour Crêpes)
• Ginger  ~ Fresh Ginger ~ Sweet 'n Savory
• gretchen ~ kumquat ~ Nutella Crêpes Cake
• Heather ~ Discovering the Extraordinary ~ "Southwestern" Crêpes
• Jenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut Crêpes
• Karen ~ Cooking Gluten-Free! ~ Crêpes Savory or Sweet
• Mary Fran ~ FrannyCakes ~ Peanut Butter Crepe Cake
• Monika ~ Chew on This! ~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauce
• Morri  ~  Meals with Morri ~ Russian Blini for Two
• Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crêpes
• Shauna ~ gluten-free girl ~ Buckwheat Crêpes
• T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crêpes with Strawberry Wine sauce
• Tara ~ A Baking Life ~ Breakfast Crêpes with Eggs and Kale
• Jonathan ~ The Canary Files ~ Vegan Crêpes for Filipino Spring Rolls
• Rachel ~ The Crispy Cook ~ Raspberries and Cream Crêpes
• Mrs. R ~ Honey From Flinty Rocks ~ Crêpes - Spinach & Dessert