The Ultimate Crepe (Gluten & Dairy Free)

I am going to make two statements and I imagine many of you might relate.

1. We have been craving some “comfort” foods over these unprecedented last several months.
2. We have been looking for ways to occupy our kids in new and creative ways. Every. Single. Day.  🙂

Well, this new and DELICIOUS crepe recipe has certainly checked off both those boxes at our house! 

We were gifted a crepe pan a few years back and had yet to use it. Our 9-year old found it one day and we began our mission to make a gluten and dairy free crepe that tasted great—and was also thin and delicate, as a crepe should be! It took us several tries, but I can confidently say: 

• MISSION-ACCOMPLISHED

We have been LOVING these crepes! You can serve them as a meal or as a dessert, depending on how you fill them. I have listed some of my favorite savory and sweet options for you below. 

Savory Fillings

• Smoked salmon (lox), tomato, & cream cheese (dairy or vegan)
• Sautéed black bean, kale & artichoke
• Sautéed chicken, mushrooms & garlic
• Scrambled eggs, bacon & spinach
• Sliced turkey, avocado & hummus
• Grilled pesto chicken & asparagus

Sweet Fillings

• Melted chocolate chips & sliced strawberries
• Hazelnut butter (or chocolate hazelnut butter) & sliced bananas
• Maple butter & mixed berries
• Sliced peaches (try grilling peaches!) & whipped cream
• Baked apples with maple syrup & cinnamon

We hope you enjoy! Please let us know what you create!

The Ultimate Crepe (GF & DF)
by Debbie Steinbock

Ingredients:
1 egg, beaten
½ tsp vanilla extract
¼ cup Milkadamia or other plant milk
¼ cup water
1 Tbsp agave nectar
1/8 tsp sea salt
½ cup Bobs Red Mill: GF one-to-one flour blend
1 Tbsp coconut oil, melted

Method:

1. In a medium bowl, combine the egg, vanilla, plant milk, water, agave nectar and sea salt; add in the flour blend; then slowly add the melted coconut oil and whisk until smooth and well combined.
2. Using approximately 1/3 cup of batter for each crepe, add a scoop of batter to your crepe pan (I do not oil my pan).
3. Immediately tilt and swirl the pan until the batter forms a circle and coats the pan evenly.
4. Cook for 1-2 minutes or until you see bubbles forming; then flip (it should look golden brown) and cook on the other side.
5. Repeat for all 3-4 crepes.