GLUTEN FREE CREPES STUFFED WITH STRAWBERRIES, JAM & WHIPPED CREAM

Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or use all purpose if not Gluten Free
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.    Lay crepe on a plate and spread with strawberry jam.  Add chopped berries.  Fold and top with whipped cream & more berries! Enjoy!

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BACON, CHEESE & EGGS BAKED IN CREPE CUPS-THE PERFECT BRUNCH FOOD!

Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or  all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.  

Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.

Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)

9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish

Beat egg whites & yolk.  Season with salt and pepper.  Sprinkle bacon and cheese in the bottom of each cup.  Divide the eggs evenly among the 6 cups.  Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy.  Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!

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STRAWBERRY SHORTCAKE CREPES!!!!!!

 

 

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE

 SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED DEBBIE DOES DINNER HEALTHY

I CHOSE TO MAKE HER FABULOUS CREPE RECIPE!  THANKS FOR THIS AMAZING RECIPE, DEBBIE!

CREPE RECIPE:  ADAPTED FROM DEBBIE DOES DINNER HEALTHY

Crepes


1 1/4 cup milk (I needed 1 1/2 cups milk for proper consistency)
1 cup flour
pinch of salt
2 tbsp. sugar
1 tbsp. vanilla
3 eggs

Add all ingredients to a blender.  Blend until smooth and no lumps remain.

Preheat a crepe pan or non-stick pan on medium heat.  Spray with coocnut oil (available at Trader Joe's) or cooking spray. Pour a small amount (scant 1/2 cup) of batter into pan while swirling around to make it thin in an even coat.  Place pan back on heat and cook for 30 - 45 seconds on the first side, then flip and cook for about 10 - 20 seconds more until done.

Fill with your favorites: nutella, bananas, strawberries, whipped cream, eggs, etc! 

 

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