Breakfast

Wheat-Free, Sugar-Free & Dairy-Free Crepes

February 21, 2014

berries crepesAlright. 

Now that I’ve had a minute to breath after the Canada vs. USA game (woohoo!), shall we talk the weekend?

Last weekend I wanted to make a ‘real breakfast’ for Adam and I before he headed off for a week away for work. His new job will have him flying a lot more, so our weekends together will be a little more exciting than the ol’ bowl of cereal. (oh yea, and he just started a new job! lots of exciting things happening over here)

I was craving waffles, but quickly changed my mind to crepes when I realized we hadn’t had them in over a year..maybe two. Plus, crepes are more fun. 

After my gift of flours for valentine’s day I had lots to work with, so I decided to try a wheat-free crepe using the Arthur’s Gluten Free Blend. 

These worked perfectly, after a few trial (i.e. sample) crepes, I found the perfect combination of wet/dry ingredients to ensure a thin, rollable crepe. 

Have a great weekend, Canada. See you at 4:30 Sunday morning for our Olympic Gold medal game =)

crepesssafad

Wheat-Free Crepes
Yields 10
Thin, crisp wheat-free and sugar-free crepes. Fill with your favourite fruits and fillings.
Write a review
Print
Ingredients
  1. 2 Eggs
  2. 1 3/4 Cups Gluten-Free flour (I used a brown rice mix)
  3. 2 Cups almond milk
  4. Splash of vanilla
  5. 2 Tbs. water
  6. Coconut oil spray/pam
Instructions
  1. In medium sized bowl, beat together the eggs, milk and vanilla. Add in flour and beat again until smooth. Add in 2-3 Tbs. water until the consistency is right (you want it to be easily pourable, but not too watered down. Start with 2 Tbs. and add more if needed)
  2. Heat a non stick crepe pan on medium heat and spray lightly with coconut oil or other baking spray.
  3. Using a 1/4 cup measuring cup or ladle, pour batter in the middle of the pan and roll the pan from side to side to produce a thin, round crepe.
  4. Cook it for 1 or 2 minutes.
  5. Use a rubber spatula to check edges. Once it is set, and lightly browned on the bottom and bubbly on top switch to a flipper.
  6. Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate - cover until all crepes are ready.
  7. Repeat with remaining batter.
  8. Roll the crepes with fresh fruit and other delicious fillings like nut butter, jam, chocolate spread etc.
  9. I like to warm up frozen berries to use as my 'syrup.'
Notes
  1. A crepe pan works best, but you can definitely make these on a regular non-stick pan. Make sure it is heated well before beginning and be careful when flipping.
b a k e a h o l i c http://www.bakeaholic.ca/

You Might Also Like

No Comments

Leave a Reply