BREAKFAST CREPES - GLUTEN FREE
Breakfast Crepes are a nice, light breakfast or brunch option. These gluten free crepes are loaded with goodness and are very easy to prepare.
Provided by Kathleen
Categories Breakfast
Time 40m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 835 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 304 milligrams cholesterol, Fat 47 grams fat, Fiber 2 grams fiber, Protein 51 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1833 milligrams sodium, Sugar 8 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
BISQUICK CREPES
These crepes have no inherent sweetness, which allows them to fully take on the flavor of their filling. The sweet filling on this recipe works well by itself or with fruit or just about anything that would work well with a sweet flavor. The filling can be left out and replaced with any other filling as well.
Provided by Seth5096
Categories Breakfast
Time 45m
Yield 12 Crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the crepe batter:.
- Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
- Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
- Melt the butter and add it while whisking.
- Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
- Prepare the filling:.
- In a separate bowl, add the cream cheese and the sugar.
- Beat the mixture until the sugar is absorbed.
- Add the vanilla extract.
- Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
- Cook the crepes:.
- Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
- Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
- Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
- Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
- Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
- Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
- Spray the pan with non-stick spray for next crepe and cook the next crepe.
- Fill and fold the crepe:.
- Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
- Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
- Flip the crepe over so that its own weight holds the folds closed.
Nutrition Facts : Calories 495, Fat 34.8, SaturatedFat 18, Cholesterol 179.9, Sodium 622.4, Carbohydrate 35.1, Fiber 0.7, Sugar 15.2, Protein 11.1
GLUTEN-FREE CREPES
As you make the crepes, stack them on top of each other and cover to keep them tender and pliable.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h10m
Yield Makes about 16
Number Of Ingredients 6
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.
PERFECT GLUTEN-FREE CREPES
Gluten-free crepes are so quick and easy to make, with just a few basic ingredients from your pantry! Great for either sweet or savory recipes.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 14.7 g, Cholesterol 53.7 mg, Fat 5.3 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 1.8 g
ORIGINAL BISQUICK® KNOCK-OFF GLUTEN-FREE VERSION
This is my gluten-free knock-off of Classic Bisquick® Baking Mix. This replaces cup-for-cup any recipe calling for Classic Bisquick®, not recipes calling for the gluten-free version of Bisquick®. Classic Bisquick® has fats in the mix whereas, the gluten-free version does not. My recipe contains oil and needs to be refrigerated after being mixed. It will last up to one week in an airtight container in the fridge. The addition of gluten-free cereal mimics the enriched flour aiding in the baking process as well as adding vitamins.
Provided by Buckwheat Queen
Categories Everyday Cooking
Time 15m
Yield 1
Number Of Ingredients 11
Steps:
- Grind the powdered milk until fine.
- Combine rice flour, potato starch, tapioca flour, powdered milk, rice cereal, powdered egg whites, sugar, baking powder, cream of tatar, and ascorbic acid together in a bowl; mix with an electric mixer. Add butter and mix until well combined. Transfer to an airtight container; store in the refrigerator.
Nutrition Facts : Calories 3800.4 calories, Carbohydrate 514.1 g, Cholesterol 428.1 mg, Fat 160.9 g, Fiber 9.1 g, Protein 75.4 g, SaturatedFat 99.5 g, Sodium 3222.9 mg, Sugar 52.1 g
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.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 319mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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