Gluten- & Wheat-free Crepes
Breakfast is one of my favorite meals of the day. It provides the energy for me to keep up with my two young boys, care for my home, garden and animals, and do so with gusto! On weekends I like to make breakfast special, something the whole family looks forward to. Rather than just fix oatmeal or grits, this is the time when we get a little extra in taste. I recently adapted a gluten-free pancake recipe out of “Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults” by Connie Sarros to create breakfast crepes. They are so easy and so good you will never have leftovers, not to mention you can make them ahead and serve them cold for brunch or desert.
Gluten-free Banana Crépes
2 Tablespoon oil (butter, vegetable, or coconut. My favorite is coconut oil or creme)
2 very ripe bananas, mashed
4 eggs (if you need egg-free, use 3/4 cup applesauce)
2 1/2 cups milk or non-dairy liquid. Yogurt can also be substituted
1 teaspoon almond extract (vanilla can be used, but I prefer almond)
1 1/2 cups gluten-free flour mix of your choice (equal amounts of rice flour and sorghum flour are great!)
1 teaspoon guar gum or xanthan gum
2 Tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon gluten-free baking powder
1/4 teaspoon salt
If using a solid oil, melt in pan or microwave.
In a large mixing bowl, mash banana and beat in oil, eggs, milk, and almond extract until well mixed.
Sift flour, guar or xanthan gum, sugar, spices, baking powder and salt into the banana mixture. Blend until smooth.
Heat griddle on low-medium heat. Grease with butter or non-stick spray, and drop crepes by 1/4 cup on hot griddle. Cook until bubbles appear and begin to pop, then flip and continue cooking another minute or until gently golden. These are very soft and moist, not firm like you would usually think of pancakes.
Remove crépes to plate to cool a bit.
2 packages (16 oz.) softened Neufchâtel cream cheese
1/2 cup strawberry jam of your choice
In a medium bowl, blend cream cheese and jam until smooth.
Spread on individual crépes, roll into a log, and place on serving dish. Garnish edges with pieces of fresh fruit, such as blueberries, cherries, grapes, apple slices, or oranges.
Makes approx. 24 crepes, and 8-10 servings.