I think I might have hit the jackpot here! Well, the jackpot of family meals that is! Usually it’s 2 out of 3 people like the meal. But to get 3 out of 3 loving the meal and asking for seconds and thirds – then I’d call that a complete success. The meal jackpot! 🙂
We had been to the Saturday Harvest Market in the morning and Daz share a gozleme with the girls, and golly, it looks so yummy. And it got me a’thinkin’….gluten free gozleme. Over the years, I’ve done various gluten free “pastries” and bread for nann bread and roti and gozleme and quesadilla and martabak with mixed success. And usually I make up the recipes as I go along, and so they never get written down! It’s a one meal wonder!
After the market I had such a craving for gozleme, and thought….I wonder if I used my crumpet batter to make a gozleme pancake. And for the filling, I thought a lovely spicy potato and mushroom filling would be delush. Since I’ve gone a bit Snapchat happy, I did actually post the making of the crumpet batter, the spicy potato and mushroom filling and the gozleme. But….as snapchat only last 24 hours – it’s gone! I think I’ll try making a photo and upload it to the website blog. Just need some techy help with that…..
Anyway, without much ado – treat yourself and your family to one of the most delicious meals you’ll have the pleasure to make and eat! Enjoy! 🙂
Buckwheat Crumpet Mix
450g flour – I used: 250g buckwheat/100g rice flour/100g tapioca starch
1 1/4 tsp salt
2 tsp sugar
3/4 Tbsp dry yeast
1/3 tsp hydrocolloid of choice – I use cellulose gum – please see notes on Buckwheat crumpet page.
550ml of liquid ( I used half rice milk and half water) – at room temperture or tepid – don’t make you liquid too hot or it’ll kill your yeast.
Mix dry ingredients together. either in a large bowl or use a mixer (Kenwood, Kitchen Aid, food processor, Thermomix – whatever takes your fancy). Make a well in the centre and add half the liquid. Mix to combine. Add another 1/4 of the liquid and mix – getting rid of lumps. Add the remaining liquid. If you’re not using cellulose gum then you might come a bit unstuck. You want your mix to be half-way between a hot cake mix and a crepe mix.
Set your mix aside to proof for 30 mins – 1 hour until it has doubled in size. Rate of rise will depend upon your kitchen temperature.
Spicy Potato and Mushroom filling
1 large onion, chopped finely
6 cloves garlic, crushed
1/2 sweet potato, chopped into small cubes
3 large potatoes, chopped into small cubes
500g mushrooms, chopped finely
3 – 5 tsp cumin
2 – 4 tsp coriander
3 -5 tsp paprika
1 -3 tsp chilli
White wine or verjuice or water to deglaze the pan
Salt and pepper
Put your cubes of potato into a pot of water and cook to just soft. Sauté the onion and garlic until it is soft. Deglaze the pan with a splash of wine if you need to. Add your spices and keep them moving to cook off. Add mushrooms and cook. Add either another splash of wine or a little oil or some water if they stick too much. Keep them moving until cooks. Add cooked potatoes and stir to combine and cover with spices. Season with salt, pepper and a big squeeze of lemon. Set your mix aside.
Making the GOZLEME
Once your crumpet dough has doubled in height, use your ladle or wooden spoon and “punch” it down. Have your crepe pan or a flat-sided fry pan on a medium-low heat. Spray with oil (if your pan is a sticker). Pour a ladle of batter onto the pan and spread around. I actually lift up the pan and tilt and rotate to get the batter to smooth out into a large pancake. Once bubble appear on the surface of the pancake, flip it over. Place some of the savoury filling mixture on one half of the pancake and flip the other half over the filling. Press down on the gozleme to flatten the mixture out. After a couple of minutes flip your gozleme over to brown the other side.
Serve with a big salad and some yummy avocado whip.
Please let me know if you make one of my recipes. I’d love to get your feedback.