Crêpes were a quick and delicious breakfast staple in our household for years. Made with ingredients that are usually on hand in any kitchen, crêpes require only flour, eggs, milk and butter. Conveniently, this easy pancake can be adapted for breakfast, lunch or dinner, depending upon the filling – sautéed spinach and Parmesan for lunch or cherry preserves for a breakfast treat.
When our family went gluten-free, making crêpes without wheat flour was my very first experiment in recipe re-invention. My son and I both received a diagnosis of Celiac in 2011, and re-creating family favorites for the table was my way of accepting this disease into my life. As with many recipes, the secret here is butter.
Makes 4 – 5 thin crêpes, depending upon pan size
- 3 large eggs
- ¾ cup brown rice flour or Bob’s Red Mill All-Purpose GF flour (or GF flour of your choice)
- ¼ cup almond flour
- ½ cup milk
- 1 TBSP melted butter (grass-fed, such as Kerry Gold brand) plus extra for the pan
- dash of vanilla
- pinch of sea salt
- 1 TBSP honey (optional)
Beat the eggs thoroughly; gradually add both flours until a thick paste is formed. Slowly mix in the milk and melted butter. Add the vanilla, salt, and honey, if using. Beat until all the lumps are gone and let rest for a few minutes while you heat a small pat of butter in the pan. Holding the pan at an angle, pour a small amount of batter into the hot pan and swirl to coat into a thin layer. When slightly browned, flip and cook on the other side. Add grated cheese, cooked vegetables or other savory items and roll up for a lunchtime treat, or top with sliced fruit, jam, or chocolate shavings for a dessert or breakfast treat.