An easy recipe that will bring the whole family together for breakfast.
Sunday, September 14, 2014
This past Sunday I decided to try to make Gluten-Free Crepes for my family. Since some of us have found a sensitivity to gluten, trying to eat certain foods that we liked have become challenging. I found a really easy reicpe that called for 2 parts eggs, 2 parts flour and 4 parts liquid. I opted for almond milk and coconut flour. Not only were they super easy to make but they were so much fun coming up with different fillings.
My daughter mashed her extremely ripe banana, added PB2 and cacao powder. She spread that across the crepe and topped with frozen berries.
My husband did not care for the frozen berries so for his I spread peanut butter on the bottom, topped with bananas, and sprinkled cinnamon and cacao powder.
You can go wrong with any topping, get creative and have fun!
I hope you enjoy! Let me know what topping you decide to try!
- 4 eggs
- 4 ounces coconut flour
- 8 ounces almond milk
- pinch of sea salt
- coconut oil
- Mix eggs and milk together.
- Slowly add in coconut flour. Batter should be liquidy. You can add more milk to thin out batter if it gets to thick.
- Add cinnamon and a pinch of sea salt.
- Heat pan on medium.
- Add coconut oil to pan until melted.
- Add ¼ cup of batter to pan and swirl around to spread batter to the edges.
- When edges curl, flip over and cook for another 30 seconds.
- Add whatever you like to the center, roll up and enjoy!!!