Read a recipe this week, and tried out besan crepes (literally just chickpea flour and water) which I thought were pretty good. They stayed soft enough to roll, but I was using my small omelet pan, my only non-stick one, so they were too small to do well with filling. Instead I layered them with a shrimp and spinach filling instead. Jeff enjoyed as did I.

Today, I tried out making pate choux with masa harina rather than flour. It was just a straight substitution: I didn’t try anything fancy. I baked some very small puffs and boiled some as parisienne gnocchi. The gnocchi came out just fine: I crisped in the pan after boiling: they held their shape and browned nicely in the butter. The cream puffs were also good: most did have a hollow in the center. They are smoother edged than with flour, and they crisped nicely – enough that I hurt my still-sensitive mouth a bit. I’d added salt, but they were still very bland.