I’ve really been into breakfast lately… we wake up feeling energized and adventurous, wanting to create something fun and exciting. I wish I could say this carried over into dinner, but our evening meals have been lackluster and uninspired. Perhaps sooner or later this breakfast energy will appear again in our later day food prep, but for now, our special breakfasts have been getting us through the day.
Crepes are a treat with which we fell in love long before becoming gluten-free. I decided to take our favorite recipe and spend some time reworking it.
2 egg whites (or 1/3 cup liquid egg whites)
1 ½ to 2 cups milk (we use almond, any kind is fine)
1 teaspoon vanilla
2 tablespoon sugar
1 cup of all-purpose gluten-free flour
½ teaspoon xanthan gum (omit if your flour contains it)
2 teaspoon cinnamon
Crepe filling of your choice (suggestions below)
Whisk together the egg, egg whites, 1 ½ cups of milk, vanilla, and sugar. Add in flour, xanthan gum, and cinnamon, and mix until smooth and without lumps. The batter should be thinner than pancake batter. Since gluten free flours and their absorbencies vary, add more milk a tablespoon at a time if the batter seems too thick.
Coat a small frying pan very well with cooking spray, and heat over medium heat. When hot, pour ¼ cup into pan and swirl batter around until it is uniform and flat throughout. Cook for two minutes, waiting until middle becomes firm, and then try lifting the edges with rubber spatula. If the sides of crepe release easily from pan, slide spatula underneath and gently flip crepe. Cook another one to two minutes, until lightly browned.
Remove from frying pan, respray pan, and pour in another ¼ cup. Then prepare cooked crepe with your favorite filling and fold in half. Our filling of choice happens to be a spoonful of Nutella spread thinly and topped sliced strawberries, but diced apples and cinnamon, banana slices, peanut butter, jam, or whatever your heart desires will go nicely inside. This recipe makes about eight to 10 crepes.
Caveat. Go into this process knowing that the first crepe (or two) will stick and come out of the pan as a bit of a mess, but it will get easier. (This may just be me, but I always eat this torn crepe for quality control; I think it’s only fair to be selfless and make sure they taste okay). The pan has to be at just the right temperature and the technique of when and how to flip the crepe has a little learning curve. I promise it is worth the effort… once you master it, this is a quick and happy breakfast that everyone in your family will love. My youngest asks for crepes a few times a week… I’m not able to say yes that often, but I appreciate her enthusiasm!