Delicious, delicious crepes for breakfast. I’ve never made crepes before, but they were AMAZING!
We bought strawberries from our local fruit stand. They were so sweet and paired with whipped cream, a perfect filling for our breakfast crepes.
Here is the recipe:
2/3 cup of Namaste gluten-free perfect flour blend.
1 tsp sugar
1/4 tsp salt
2 large eggs
1 tsp vanilla
1 tbsp veggie oil
1 cup milk
Mix dry ingredients. Add wet ingredients and whisk until combined. Cover and let stand 20 minutes.
Heat skillet over medium heat and grease with veggie oiled paper towel.
Pour 1/3 cup-ish of mixture into pan and rotate the pan coating the bottom.
Cook about a minute until the edges of the crêpe begin to brown. With a flat silicone spatula, loosen the edges of the crêpe from the pan. Flip crêpe and cook until each side is golden brown.
Place on plate and fill with your favorite filling.
We used strawberries and whipped cream drizzled with a little maple syrup. You could also use bananas and peanut butter, Nutella, ham and cheese, anything you desire! Crepes are very diverse little buggers.