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.

GLUTEN-FREE CREPES

Steps:

• Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
• Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
• Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

GLUTEN-FREE CREPES

Steps:

• Put eggs, milk, flour, butter, sugar, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
• Heat a 10-inch nonstick skillet (pan should measure 7 to 8 inches across the bottom) over medium, and brush with butter. Pour 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly; if batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes.
• Slip a spatula under crepe, and gently flip in one swift gesture; use spatula to unfold or rearrange crepe, as needed. Cook until bottom is firm and golden brown in spots, 30 seconds to 1 minute. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with butter every 2 or 3 crepes, or as needed.

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!