This Valentine’s Day start the day off right with breakfast in bed. Since this should be a special day why not try something extra special for breakfast like crêpes.
Crêpes are also deliciously easy to make. Simply mix the batter together then pour it into a hot crêpe pan or small skillet until bubbles form on top and the edges begin to brown. Flip and cook for 1 or 2 more minutes and it’s done. The key to great crêpes is to keep the batter thin. Gluten-free crêpe batter will thicken as it rests. If the batter gets too thick, simply add enough milk to thin to desired consistency. Once you have your delicate crêpes you can fill them with whatever yummy filling you desire.
Basic Crêpe Recipe
Makes 12 crêpes
- 1/2 cup gf flour*
- 1/2 cup milk
- 1/4 cup lukewarm water
- 2 large eggs
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons unsalted butter
- 1-1/2 Tablespoons sugar
- Pinch of salt
Combine the gf flour, milk, lukewarm water, eggs, 2 Tablespoons melted butter, sugar and salt in a food processor until smooth. Pour the batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.
Place a non-stick or seasoned crêpe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting it off the heat and tilting the pan so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crêpe over, using your fingers or a spatula, and cook until the second side is lightly browned. Remove the crêpe to a piece of wax paper. Continue to cook the rest of the crêpes, buttering the pan and stirring the batter before starting each one.
*We used Jule’s All purpose gluten-free flour in this recipe.
Top 3 breakfast crêpes from Glutenfreeda:
Now that you have your beautiful crêpes it’s time to talk fillings. My all-time favorite crêpes are Blackberry Crêpes with Cream Cheese. These crêpes are filled with cream cheese and fresh blackberries and topped with a to-die-for blackberry sauce and whipped cream. It simply does not get any better than that!
A very close second is our recipe for Strawberry Crêpes. These crêpes are filled with a strawberry sauce and topped with strawberries and powdered….simple but who can argue with strawberries and powdered sugar?
If you are a chocolate lover check out our Walnut Raisin Crêpes with Whipped Cream Chocolate Sauce. These crêpes are filled with a mixture of walnuts, rum-soaked raisin, cinnamon, cocoa and cream and topped with homemade chocolate sauce and whipped cream.
The fun thing about crêpes is that you can fill them with pretty much anything you want. You can even go the savory route with them if you’d like. (If you do decide to make savory crêpes I would omit the sugar in the crêpe batter.)
- Chef Jessica