The Tasteful Pantry shared this awesome Mother's Day gluten free breakfast recipe with me and I had to re-post. It is a simple (kid and Dad-proof) recipe that is perfect for celebrating Mom this weekend. The recipe is free from sugar, and can be made savory or sweet depending on what you like. I personally like to top them with fresh fruit and coconut milk whip cream, but you can also go the bacon and egg route too. Added bonus, these crepes can easily be made dairy free.
INGREDIENTS (makes about 12 crepes):
1 1/4 cups buckwheat flour
3 large eggs
1/4 cup vegetable oil plus additional for skillet
3/4 cup nonfat milk (or alternative milk like almond or coconut for non-dairy)
1 1/4 cups (or more if needed for consistency) water
1/4 teaspoon salt
METHOD:
Place the flour in a medium bowl. While continuing to whisk, add in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
Heat a 10-inch-diameter nonstick skillet over medium-high heat; brush the pan with oil (not too much or the oil will start to spatter – be careful with the hot pan!)
Add 1/4 cupful batter to the pan; tilt it around to coat the entire bottom of the pan.
Cook the crepe until it’s golden on the bottom (you’ll have to lift a tiny bit of it up to peek), adjusting the heat down to prevent burning, 30 to 45 seconds.
Using a spatula, turn the crepe over. Using a wider spatula will make it easier to flip – don’t forget to be gentle! Cook another 30 seconds then transfer to a plate. Repeat with the rest of the batter, stacking crepes between sheets of plastic wrap.
Top with whatever toppings you think Mom will like! Get creative and have some fun with it!
— The Healthy Celiac
•photo via of The Tasteful Pantry
INGREDIENTS (makes about 12 crepes):
1 1/4 cups buckwheat flour
3 large eggs
1/4 cup vegetable oil plus additional for skillet
3/4 cup nonfat milk (or alternative milk like almond or coconut for non-dairy)
1 1/4 cups (or more if needed for consistency) water
1/4 teaspoon salt
METHOD:
Place the flour in a medium bowl. While continuing to whisk, add in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
Heat a 10-inch-diameter nonstick skillet over medium-high heat; brush the pan with oil (not too much or the oil will start to spatter – be careful with the hot pan!)
Add 1/4 cupful batter to the pan; tilt it around to coat the entire bottom of the pan.
Cook the crepe until it’s golden on the bottom (you’ll have to lift a tiny bit of it up to peek), adjusting the heat down to prevent burning, 30 to 45 seconds.
Using a spatula, turn the crepe over. Using a wider spatula will make it easier to flip – don’t forget to be gentle! Cook another 30 seconds then transfer to a plate. Repeat with the rest of the batter, stacking crepes between sheets of plastic wrap.
Top with whatever toppings you think Mom will like! Get creative and have some fun with it!
— The Healthy Celiac
•photo via of The Tasteful Pantry
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