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 =)
- 2 Eggs
- 1 3/4 Cups Gluten-Free flour (I used a brown rice mix)
- 2 Cups almond milk
- Splash of vanilla
- 2 Tbs. water
- Coconut oil spray/pam
- 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)
- Heat a non stick crepe pan on medium heat and spray lightly with coconut oil or other baking spray.
- 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.
- Cook it for 1 or 2 minutes.
- 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.
- 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.
- Repeat with remaining batter.
- Roll the crepes with fresh fruit and other delicious fillings like nut butter, jam, chocolate spread etc.
- I like to warm up frozen berries to use as my 'syrup.'
- 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.