Do you ever like to wake up early on a Sunday morning, make yourself a cappuccino, gaze at the sunrise, and pretend you are in Paris? No? Just me? Okay, well I have yet to go to Paris, but I already know I would fit in perfectly. I love macaroons, any kind of cheese, and of course, the French classic, crepes! Crepes are the most delicious breakfast (or lunch…or dinner…or midnight snack) that I have ever had, and this is one of the few recipes that doesn’t really change taste or texture when converted to be gluten free.
- 3 eggs
- 1 cup of milk (or almond milk)
- 1 1/4 cup gluten free flour
- 2 tablespoons melted coconut oil (or butter)
- Batter needs to be quite liquid-y, so add more milk or oil/butter as needed if it turns out too thick. I’m not sure why but it is different every time I make it!
- In a large bowl mix all the ingredients with a whisk until there are no clumps
- Heat a small skillet on medium heat, and melt 1 teaspoon of butter or coconut oil to prevent sticking (if the pan isn’t non-stick already)
- Pour about 1/2 cup of batter into the center of the skillet and roll the batter around to make a thin, round shape. Some air bubbles are normal.
- After the edges of the crepe are no longer wet, flip it over and cook on the other side for about 1 minute.
- Transfer the crepe to a separate plate and repeat until the batter is gone!
Crepes are fantastic because they can be filled with any toppings you like. My favorite is strawberries and Nutella (as pictured here), but I have also done Nutella and banana, peanut butter and banana, powdered sugar and lemon juice, or just some old fashioned maple syrup. Get creative and find some unique combinations!
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