Gluten-Free Creme Filled Crepes

My favorite breakfast item is, and always will be, some form of eggs and a nice pile of crispy bacon. However, there are times when a nice crepe or stack of pancakes would really fit the bill. Fulfill the craving. I can almost always eat safely outside my home when it comes to breakfast. Eggs and bacon are pretty fool-proof. But sometimes I look at the plate of crepes my husband is enjoying and I wish that I too could enjoy such a tasty treat.

Since I cannot order these when we’re out and about, making them at home is the only option I’m left with. Thankfully crepes are a cinch to make and practically fool-proof. And they taste so darn good. Definitely worth a small bit of effort!

On Wednesdays, one of my sisters and her husband come over for a themed dinner and a nice round of Wipeout on TV. Last Wednesday we had crepes. Being the only celiac in the family, I’m always concerned that others will enjoy the food I create. Typically this not an issue and last Wednesday was no exception. We had an extra sister here and the five of us polished off a nice tall stack of these crepes complete with creme filling and pie filling topping. I had just returned from selling at the Wednesday Farmer’s Market and the thought of creating topping from scratch was just too daunting. I’d been up since 5am baking… so I cheated and bought the canned pie filling. Blueberry and cherry. Not as good as homemade, but delicious nonetheless.

Because the crepes contain a high percentage of eggs, they are very pliable and not prone to falling apart like so many gluten-free items. You can make them and stack them in a warming oven while you finish – they’ll come out perfectly in the end. Even as they cool, they retain their stretchiness and would make great cold cut roll-ups (if there are any leftovers).

I’m not one to really measure as I bake, so please take the amounts listed as more of a recommendation. You might need to tweak it a bit.. next time I’ll make a better effort to keep record of what amounts of flour and milk I’m using.

Gluten-Free Crepes
2 eggs
3/4 cup flour
1/2 tsp salt
3/4 cup milk (or more as needed)
2 Tbl oil

Beat eggs until frothy. Add flour, salt and oil and 1/2 cup milk and beat until smooth.

Mixture should be thinner than pancake batter. Add more milk until you reach this thin consistency.

Heat small frying pan over med-high heat until nice and hot. Drop a bit of butter or oil on the pan and then pour 1/4-1/3 cup of batter onto pan, tilting the pan back and forth so the batter covers the bottom surface (if batter is too thick, it won’t evenly coat – stop and add a bit more milk).

Fry until the top is bubbling (30-45 seconds) and then using a fork or flipper, turn over and fry the second side for 30 seconds. Set aside in warm oven and start again.

You’ll want to regrease your pan every 5 or 6 crepes. I recommend using a non-stick pan for best results.

Crepe Creme Filling
4 ounce cream cheese, room temp
1/2 cup ricotta cheese
2 tsp lemon juice
1/4 cup sugar

Beat all ingredients until smooth and no lumps remain. Spoon 2 Tbl into center of crepe. Fold crepe and roll to create a cigar shape.

Top your crepes with your favorite fruits or pie filling or create your own berry filling. Drop a small dollop of the creme filling on top and voila! A breakfast or dessert fit for anyone – regardless of their gluten-free status.