Gluten Free Crepes

Before you start to wonder, I haven’t gone wheat free and yes I still love hearty whole grain breads just like I did yesterday. But this, this here is something new. With an increasing awareness in restaurants, and a rise of people who are starting to, or have always encountered a struggle with gluten, it was really only a matter of time before I took a crack at gluten-free. And with Miz J coming by for breakfast, I figured it was a great time to take the plunge. It’s not that she doesn’t already come over for breakfast, but this would be the first time I focused it around her specific gluten tolerances.

These crepes were quite possibly some of the easiest breakfast items I’ve ever whipped up. But….and it’s a big one, this would not have been anywhere close to as easy if I did not have a bag of gluten-free flour mix from Cochrane’s very own, GF Patisserie. Sarah and I have visited the location, which is now for sale, and can’t tell you enough about the quality and deliciousness they provide for the gluten-free community. They are easily worth the drive if you are in neighbouring Calgary. So with a magical bag of flours, all I had to do was add eggs and milk.

A few spins in my blender and I whipped the ingredients into a light, thin batter. Adding butter (each time) to the hot pan, I swirled it around before scooping in just over 1/3 cup of batter. That might sound like a lot, but it was a large pan. A few minutes on each side was all it took for these crepes to look just about right. Onto the cutting board, I keep things light and fun. Option 1 included vanilla yogurt and mixed berries (cooked down), with option 2 including a full banana for each crepe and generous internal coating of Nutella. There was also a 3rd option, which was more to use up the batter, and it included mozzarella. I’d like to think the results speak for themselves, but I might just quote Miz J, “These ARE gluten-free!!!!!”

Gluten Free Crepes
2 Cups GF Patisserie Flour mix
1 1/2 Cups Milk (adjust to make thin batter)
4 Eggs

1. Blend, or whisk the ingredients.
2. Pour 1/4 to 1/3 cup of batter into hot, greased pan.
3. Cook 1-2 minutes a side.
4. Remove to cutting board and fill with anything your heart desires. Ham. Cheese. Fruit. Ice Cream. Steak. Spinach…

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11 thoughts on “Gluten Free Crepes

  1. That looks good, man! Now, assuming were to make them sweet, would you add a dash of vanilla essence to the batter?

    Sarah, as for pan, I usually make them using a non-stick. Yes, despite you will be adding butter but I prefer “insurance” in this case.

  2. Sarah – There are specific crepe pans, but I’ve always enjoyed good success with butter and non-stick pan.

    Kim – Thanks. They were good. I think that vanilla extract would be a great addition, seeing as I put it in my pancakes and french toast.

    Tara – Thanks.

    Ket – On top of the bottom photo? That is Nutella. I tried to thin some out so I could drizzle it on top, but it didn’t work so I used a fork to spread it around 😉

  3. Thanks Kim & Chris! I do not have a crepe pan and greatly need to reduce the “specialty” gadgets in my overflowing kitchen! My plan was a nonstick pan…will definitely add butter as “insurance” and additional flavour. This is dinner and dessert tonight. We’re doing a savoury and sweet.

  4. Honestly these were so good, seriously Banana’s and Nutella you can’t go wrong. It was craperific!
    Thanks for making such a great breakfast:o)

  5. I’ve always used a non-stick pan but I was wondering if it would work on a griddle (electric grill with griddle plates) if you spread the batter very quickly

  6. Pingback: Gluten Free Banana Bread « eating is the hard part

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