Breakfast is the most important meal of the day. I may know that, but if I got to sleep until almost noon, I would feel better about eating. I have never been a breakfast person. How do I balance eating healthy and eating breakfast, oh wait, here is another challenge, I am also gluten free. So, breakfast bars and meals on the go are mighty limited. What do you do if you want to have a wonderful brunch with family or friends, but you are gluten free and need healthy options? Enter in the mighty crepe! Crepes may seem like some fancy French cousin of the pancake and off limits for those that need to eat gluten free (or those trying to be more healthy in general), but they are a fun and flexible way to add breakfast back into the menu, even if you are not good about waking up early. Ingredients: 2 Eggs * (Eggs are high in protein and are good for those looking for a protein rich yet still healthy alternative to meat) ½ cup of Gluten Free Flour (Pamela’s flour is one of the best on the market; can also use Bob’s Red Mill for pancakes, or use the flour of your choice. The amount of flour can vary depending on how thick or thin you like your crepes. 2 to 3 cups of Milk (yes, the egg to milk ratio is about equal depending on the size of the eggs and the milk. I use skim milk or you may use lactose free milk, for an exotic flavor change try almond milk or coconut milk, but adjust your flour for the consistency) 3 tablespoons melted butter or olive oil to smooth out the batter. (Can be left out for even lower fat option) Sweet or Savory crepe options: Vanilla to taste (if a sweet crepe, leave out for savory crepes), 1-2 Tablespoons of sugar for sweet crepes (leave out for savory) *For those looking to use egg substitute you should check consistency. You may have to reduce or increase liquid depending on which egg substitute used. **Most people know crepes for sweet breakfasts, but they are very nice stuffed with meats, veggies or cheeses for savory options, see below for suggestions Technique: With very little effort you are ready to learn basic technique of crepe making.
- DO put just a thin layer of the batter to coat the pan, use a 7 inch or 8 inch pan for best results. Do not put too much batter in your pan or it gets too runny and ends up being a very spongy pancake. Can fry in butter (traditional but not so healthy), can use olive oil, can use other oil of your choice. Try to use a medium to lower heat as they are thin and they cook relatively quickly.
- DO have patience. Crepes need to cook all the way on the bottom. How do you know they are done? Bubbles appear on the surface of the crepe and pop, and it does not look ‘wet’ or shiny anymore.
- DO flip, or if you are like me, use a pancake flipper to flip the crepe onto the other side.
- When is it done? Usually crepes take about 1 minute on each side, depending on your heat.
- Now I did a crepe, now what? Try some of the variations below and enjoy.
