Once I find something I like, I have a tendency to eat the same thing day after day. Therefore, I make a concerted effort to discover new recipes and modify them to diversify my meals! My Gluten Free Breakfast Crepe recipe can be used to make savory crepes for lunch, snack, or dinner! The beauty of the crepe is that you can fill it with a variety of ingredients. Each crepe you make for yourself can be different and each crepe made for a family can be filled with ingredients that fit personal tastes.
Ingredients:
1 Cup Pamela’s Baking & Pancake mix
3/4 Cup Milk of your choice (I used Almond Milk)
1/4 Cup Water
1 Large Egg
1 TBSP Oil (I used coconut oil)
1 TBSP Vanilla Flavoring (I used vanilla flavored gluten free protein powder but you can use vanilla extract or substitute almond extract)
1/2 Cup Ground Flaxseed Meal (I use Bob’s Red Mill)
Additional oil for the pan (I used Walnut)
Filling and garnish of your choice
Instructions: (Makes 4-6 crepes)
Combine ingredients and remove as many “lumps” as possible
Heat the pan with a small amount of oil
Scoop 1/4 Cup of the batter and add to the hot pan. Turn the pan in a circle trying to get batter to form a thin layer on the bottom of the pan.
Use a spatula to start to lift the edges and make your way, carefully to the center. (Add additional oil of batter sticks…start conservative…add more as needed)
Carefully flip crepe. Cook 1-2 minutes on the second side.
Serve or cover with a cloth or parchment and make additional crepes.
Fillings:
Ham and cheese
Meat and cheese
Tuna and cheese
Cheese of your choice (grilled cheese/cheese quesadilla inspired)
Cheese and roasted vegetable of your choice…add pesto or salsa
BLT
Vegetarian…Thinly sliced, roasted peppers, potato or sweet potato, squash, zucchini, or eggplant…with pesto sauce
Mozzarella, tomato, and basil
PICTURED: Ham and Brie with Spinach Garnish
