Gluten Free Breakfast Crepes Recipe

I finally discovered how to do a gluten-free easy breakfast crepes recipe to replace my old favorite French pancakes recipe in the Joy of Cooking cookbook. Breakfast crepes are a light and tasty substitute for ordinary pancakes, and these are gluten free, too!

I use my own mix of sour cream and jam to fill the breakfast crepes; you may want to use your own favorite filling instead. If you have it, lemon curd is a great substitute for jam in this recipe.

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GLUTEN FREE BREAKFAST CREPES

I. Dry ingredients:

3/4 cup gluten-free flour (I use Bob's Red Mill All-Purpose Flour)

1/2 teaspoon salt

1 teaspoon baking powder (gluten free)

2 tablespoons of either confectioners or granulated sugar 

II. Liquid ingredients:

2 eggs

2/3 cup milk

1/3 cup water

1/2 teaspoon vanilla

Grated lemon rind (optional)

III. Filling:

IV. Topping:

A small amount of fruit preserves or jam

Confectioners sugar

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Instructions for Crepes:

Sift the flour, then sift again with the rest of the dry ingredients into a mixing bowl. Pour the liquid ingredients into the center of the flour mixture. Quickly mix together the ingredients using a whisk, working out the lumps in a few strokes. If not, don't worry—a few lumps are okay. 

Heat a skillet with a few drops of cooking oil. I use a paper towel to thinly grease the bottom and sides of the skillet. 

NOTE: I use a 9 or 12 inch skillet for larger and thinner pancakes, which is about 8 French pancakes, enough for two hungry people. If you want thicker pancakes or more servings, use a smaller skillet (5 or 7 inch). 

Use a measuring cup with a handle to dip a small amount of the batter from the mixing bowl, and pour into the center of the heated skillet. Immediately, swirl the batter out and over the bottom of the skillet (not the sides!) until evenly coated. Pancake will look thin.

Cook over medium heat until the sides begin to loosen, which won't take long. Have a spatula ready, then scrape under the edges and carefully loosen and flip the pancake.


Cook for 30-45 seconds more and then turn out onto a platter to cool. 

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Filling:

Adjust the amount of filling according to the number of pancakes you plan to make. The following mixture works for 8 large breakfast crepes. Use filling according to your own tastes and the type of filling ingredients that you have on hand. I use sour cream and jam, as follows.

1 cup sour cream

2 tablespoons (or more) natural blackberry preserves

Mix together in a small bowl and apply towards the outside third of the pancake only, and spread out to both edges. Do not apply filling to the other two-thirds of the pancake. Roll into a long tubular shape and tuck the edge under as you place it onto the platter. 

Once all breakfast crepes are filled and on the platter, sprinkle with confectioners sugar and apply a dot of fruit preserves to each crepe. Delicious!

This recipe serves 2-3 people, makes 8 large crepes.

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