Breakfast Crepes Gluten Free Recipes

PERFECT GLUTEN-FREE CREPES

Steps:

• Combine flour, salt, and xanthan gum in a bowl. Whisk eggs and milk together in a separate bowl. Make a well in the flour mixture and pour egg mixture in the center; mix until slightly combined. Add melted butter and mix until a soft batter is formed, 1 to 2 minutes. Cover and let stand for 45 minutes.
• Melt butter in an 8-inch skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more.

BREAKFAST CREPES - GLUTEN FREE

Steps:

• Put 1 tbsp of the oil into a large frying pan and turn to medium heat.
• Cut up the turkey sausage, onion, green pepper, red pepper and measure out the bacon crumble.
• Dump the cut up toppings into the heated frying pan. Stir occasionally and heat while preparing crepe batter.
• Add the second tbsp of olive oil to the crepe pan and turn to medium heat.
• Prepare crepe batter by whisking the 3 eggs in a mixing bowl until frothy.
• Add in the almond milk, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, Gluten Free Bisquick, margarine and salt. Whisk until combined.
• Reduce heat of frying pan to low and transfer a 1/4 of the topping mixture to the heated crepe pan.
• Ladle about 1/4 of the batter over the toppings and swirl to reach edges.
• Cook for about 5 minutes or until batter is almost dry on top and crepe is sliding around easily in pan. Slide it onto the bottom of a pizza pan and then invert crepe pan over it and flip.
• Cook again for about 5 minutes or until crispy on the outside.
• Keep warm in oven while cooking other crepes or serve immediately.
• Serve with maple syrup and enjoy!

GLUTEN-FREE BREAKFAST BLINTZES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.