Gluten Free Crepes with Nutella

A good friend of mine recently realized she had a gluten allergy. Which makes it tough when I keep bringing baked goods into work and she can't eat them... so I'm on a mission to try out more gluten free options so she can still partake in the chow fest that happen daily at work :)

Again I found myself staring skeptically at the recipe... really... that's all that goes in... and it's going to taste good... hmmm I'm not so sure about this... and yet again I was proven wrong... I LOVED these things. Talk about easy, fast, and delicious.

I made these to bring along to a french themed party. Bring a french food to pass, and dress up like a french person. If you are from France... stop reading now... cause I'm probably going to offend you... no really stop scrolling...

Ok if you're still scrolling you better have a good sense of humor... here's a headshot from the night...

Gluten Free Easy Crepes
recipe from Gluten Free Gobsmacked

Recipe makes 10 crepes (depends on your pan size!)
Ingredients:
2/3 cup milk
1/3 cup (or 50g) cornstarch
1 egg
2 teaspoons olive oil or melted butter
pinch of salt

Directions:

1. Mix (I used a small whisk) all ingredients until very well blended.
2. Spritz a pan (small, nonstick) with olive oil. Preheat the pan over medium-high heat.
3. Pour 2 Tablespoons of batter into the pan while swirling the pan.
4. Continue to swirl the pan – OFF the heat! – until th ebatter begins to bubble and there is no longer excess batter to swirl.
5. Cook for 20-40 seconds (the first crepe takes the longest… this time is for the quicker crepes) or until steam is puffing out the sides.
6. Quickly and with some care, flip the crepe and cook and additional 15-20 seconds.
7. Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes.)

Fill with nutella and sprinkle with powdered sugar... or fill with jams, jellies, other nut butters... fresh fruit... whatever floats your boat!

Goat Cheese and Fig Crepes

I could seriously eat breakfast foods for every meal of the day... breakfast, lunch, dinner, dessert... yeah that's right, breakfast food is darn versatile! This creation came about in two ways. The first is a jam I received from Steve Donner and his family out in CA. We did a mini jam exchange between the two of us. So awesome!! One of the jars he sent me was a white fig and pineapple jam... I was totally intrigued to try it and knew it would pair well with a nice goat cheese. Lucky for me the nice people at Il De France asked if they could send me a sample of their goat cheese. A... YUM! and YES PLEASE!!


You can use any type of crepe recipe you have on hand. I love my whole wheat recipe here. Once you've made up your crepe, sprinkle some crumbled cheese in the center along with a drizzle of jam, roll and slice into bite size pieces. Hold the mini rolls together with tooth picks and serve as an appetizer. Or if you're like me, just sit down with a fork and knife and chow down!


I also tried these with the apricot jam I made, another great jam/goat cheese pairing if you ask me! The creaminess of the goat cheese in contrast with the sweet of the jam was a wonderful combination.


What would you pair with some nice goat cheese in a crepe??

Crepes oh how I love you!

When I moved into my first apartment in college the first cooking items given to me by my parents were a crepe pan and a spatula... and I still have them!

As a kid, Saturdays were dads day to cook breakfast, the only catch was we had to let him sleep (at least until 6) or we only got cereal. Good plotting on his part! He's the best short order cook around. My sister would want pancakes, me crepes, mom french toast and he'd whip it all up in 5 minutes not batting an eyelash! Still to this day when I go home to visit I look forward to dad's breakfasts :) Below are dad's crepes, slightly modified to be made a little healthier :) sorry dad!














Simple Crepes
1 cup whole wheat flour
1 tbs sugar
3 eggs
1.5 cups milk
1 tbs oil or melted butter
1 tsp vanilla

Mix flour and sugar, pour milk over top, add eggs, oil and vanilla, whisk together. Pour a 1/4 cup at a time into a buttered crepe pan (having a crepe pan is very important trying to make these in a frying pan is awful!!) tip pan around to let batter coat the pan. These cook very quickly so keep an eye on it! When it starts to bubble flip to cook the other side.

I made PB and jelly crepes last night. Jelly was always my favorite breakfast time filling. But you really can add anything in, eggs, cheese, salad, chicken! Literally anything you can think up just roll it up like a burrito and enjoy!

Mom just suggested filling them with cottage cheese mixed with some sugar and cinnamon! yum! Then she went on to say "Nana would wrap them around the cottage cheese filling, or the jam. Then line them up seem side down in a buttered baing dish. Making sure they had butter on them so they wouldn't dry out. And bake them for a little bit to serve as a dessert. You can make them ahead of time. Then pop them in the oven as you finish eating dinner."

I think I'll have to make some more crepes!