Gluten-Free Savory Breakfast Crepes

Ingredients

• 2 cups certified gluten-free all-purpose flour blend 2 cups certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 2 large eggs 2 large eggs
• 1.5 cup unsweetened almond milk (or other dairy-free milk) 1.5 cup unsweetened almond milk (or other dairy-free milk)
• 2 tbsp olive oil or melted butter 2 tbsp olive oil or melted butter
• 0.5 tsp salt 0.5 tsp salt

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures an even distribution of leavening and seasoning for your crepes.

2. 2

   In a separate medium bowl, whisk the two large eggs until lightly beaten. Then, gradually whisk in the unsweetened almond milk and the olive oil (or melted butter) until the wet ingredients are well incorporated and smooth. This mixture will form the liquid base for your crepe batter.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined, being careful not to overmix; a few small lumps are acceptable. The batter should be pourable but not too thin, similar to heavy cream. Let the batter rest for about 5-10 minutes to allow the gluten-free flour blend to hydrate, which will improve the texture.

4. 4

   Heat a lightly oiled non-stick skillet or crepe pan over medium heat until a drop of water sizzles. Pour about 1/4 cup of batter into the hot pan, tilting the pan to spread the batter evenly into a thin circle, about 6-8 inches in diameter. Cook for about 1-2 minutes, or until the edges begin to look dry and the bottom is lightly golden brown.

5. 5

   Carefully flip the crepe using a spatula and cook for another 30-60 seconds on the second side, until lightly golden. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding a touch more oil to the pan as needed between crepes. Serve warm with your favorite savory breakfast fillings, such as scrambled eggs, cheese, sautéed mushrooms, or spinach.

Nutrition (per serving)

Tips & Notes

• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.