During a work trip last April, we discovered Flip Crepes at the Chicago French Market and indulged in a delicious breakfast treat. Joe ordered their gluten free crepe with eggs and bacon, and I ordered Nutella and banana (YUM). Equally delicious, we decided crepes needs to be something we experiment with at home.
Within days of returning home, I found this gluten free crepe recipe and it is still a hit every time I make them! It could be Tuesday morning and Joe will suggest that we have crepes on Saturday morning. Talk about motivation to get through the week! Even better, the batter can be made ahead of time so you could really have them on weekdays, too.
Joe’s favorite filling is eggs, bacon, pepper jack rice cheese and a drizzle of maple syrup. I usually have a hard time deciding what to put in my crepe, but my all time favorite combo is Nutella, strawberries and bananas.
The best part is you can fill these thin crepes with savory items (leftover chicken, veggies, spinach, asparagus, etc.) to make a great dinner. I think it would be fun to invite people over for crepe party and let people make their own!
Gluten Free [and Dairy Free] Crêpes
Ingredients:
½ cup gluten-free flour blend (I use Trader Joe’s, Baker Josef’s)
½ cup almond milk
¼ cup warm water
1 tablespoon honey or agave
¼ teaspoon salt
¼ teaspoon cinnamon/sugar mix
2 large eggs
2 tablespoons melted coconut oil + more for pan
Instructions:
1. Combine all ingredients in a food processor and blend until smooth (but don’t over-mix).
2. Pour batter into a pitcher, cover and refrigerate for 30 minutes to 3 hours.
3. Using a paper towel, wipe the inside of 6- to 8-inch cast iron or non-stick skillet with a small amount of coconut oil. Place pan over medium heat.
4. Stir the batter and pour small amount into the pan, tilting to coat the bottom with a very thin layer of batter. Cook until the top is set and edges are slightly browned. Turn crepe over and cook the other side. Cook remaining crepes, stirring the batter before each one.
5. Place finished crêpes between sheets of waxed paper. Serve immediately or refrigerate.
6. Quarter, fold or wrap your crêpes with desired filling. Our favorites are Nutella, banana and chocolate or eggs and bacon.
Have fun experimenting with different types of crepes and don’t be afraid to use your imagination! You can see the original recipe here.
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Find me on twitter: @tevahopper
food by teva 