A morning alone while my man hit the slopes for the 100th time this chilly winter season, I decided to indulge in a “sweet -tooth” themed breakfast!
Gluten Free Crepes aren’t something I had ever made but after some research on different recipes I realized, the best way to make ’em is to just wing it! Which, when it came to cooking the crepes was an EPIC FAIL for the first few!! I really didn’t anticipate how quickly you need to roll the pan to get an even spread! Practise makes perfect!
2 cups of Gluten Free Flour (you can also use rice flour)
2 cups of milk
1 tbs of cinnamon
1 tbs of brown sugar
Whisk together all the ingredients. I found my batter a bit clumpy and I don’t have the patience to catch and mush all those clumpies so I ran my batter through a sieve before cooking them.
WARM PAN ON MED-HIGH HEAT (USUALLY @ 8)
I used coconut oil to prep my pan between each crepe, I used a 3/4 C. measuring cup to measure my crepe sizes; which was perfect for an extra large pan. Once I got the hang of rolling the pan, and creating an even layer of batter, it only took about 3 minutes before I had to flip the crepe. VOILA you have your crepes. Its extremely easy, its only time consuming and messy the FIRST time around!
Strawberry Coulis I MAKE THIS ALL THE TIME!!!
20 large strawberries
Juice from 1/2 a lemon
1/4 cup of sugar (add sugar to taste, sometimes I find it can be a bit sour with out adding a little more sugar)
Stuff, top and decorate how ever you please this time I just used; fresh strawberries, strawberry coulis and whip cream. When my man came home I made him some with score bits and chocolate sauce! These also are great frozen and then set in the toaster oven to warm!