Gluten Free Strawberry Crepe

Strawberry Crepes are something I never thought I would have egain after going gluten-free. However, this recipe I created right here is GOLD! Growing up, crepes used to be my FAVOURITE breakfast food that my mom would make! I have learned to change out the wheat for gluten free flour, sugar laden jams for just fruit jam, and also add collagen for added nutrition and protein!  I feel GOOD about giving these to my kids for breakfast, served with avocado and sliced cucumber.

CREPE RECIPE

  • 4 large free range eggs
  • 2 cups organic coconut milk
  • 3 tbs olive oil
  • 1/2 tsp xantham gum
  • Pinch of sea salt
  • 1 tbs Organic Traditions yacon syrup
  • 1 cup sprouted brown rice flour
  • 3 heaping scoops Organika Marine Collagen (optional)

DIRECTIONS

  1. Whisk wet ingredients together until combined.
  2. Add flour slowly until desired consistency is achieved.
    a. You want a runny, but somewhat thick batter.
    b. If it’s too thick, add a bit more milk; if it’s too runny, add a bit more flour.
  3. Heat a skillet with ghee on med-low heat.
  4. Pour desired amount of batter on the skillet and tilt the pan to spread it out thinly.
  5. Let cook for 30 seconds per side until cooked.
  6. Fill with Crofter’s Organic Just Fruit Spread
  7. ENJOY!

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