Wednesday, June 5, 2013

The Incredible, Edible..... Crepe

We discovered crepes about a month ago, and we love them! They are quick, delicious, nutritious, and versatile. If you are looking for a quick lunch or afternoon snack, crepes are a great choice. I'm sure you can find a crepe recipe online, but I'm going to give you our gluten free version so you can see just how easy this is.  We've used a 10" skillet and a 4" skillet, so use whatever you have.
Photo: MMM! I made crepes for breakfast!! ...Berries and fresh whipped cream.
One of our fruit crepes

Basic Gluten Free Crepes:

eggs - at least one egg per person
xnathan gum
butter for greasing pan

1. Beat eggs with about 1/4 teaspoon Xanthan gum per egg.
2. Add 1 Tablespoon milk or water per egg.
3. Heat skillet on medium high, and butter pan when hot.
4. Pour in enough of the batter to cover bottom of skillet. When top of crepe is getting dry, flip crepe over like a pancake.
5. Cook until light brown, then place on plate.

Continue until you've cooked all of your egg mixture.

Then the fun begins. You get to place fillings on your crepe! Today for lunch we had a savoury crepe filled with sauteed peppers, onion and  homemade feta. Delicious! Then we had a fruit-filled crepe for dessert. We filled the dessert crepes with cold fruit and whipped cream. So refreshing!

I hope you find this recipe helpful and delicious. Feel free to experiment to find the size crepe you like best, and be creative with your fillings!

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