Gluten Free Crepes

I have eaten these allot recently, now that I have gone grain free again for myself. You can fill these with anything you like. I usually eat them for breakfast stuffed with stevia sweetened cream cheese and fresh berries. You can fill them with anything you like making them sweet or savory.

1 Large egg
2 Tbsp Heavy cream or allowed milk
3 Tbsp Tapioca Flour
pinch of salt

In a medium bowl  combine egg, cream/milk and salt. Whisk with a whisk until fluffy and then add in tapioca flour. Whisk again until smooth.

Place a 10 inch  non-stick frying pan over medium heat. When pan is hot pour 1/2 the mixture in the center of the pan and swirl the pan to create a thin layer of batter over the entire bottom of the pan. Cook until top side looks no longer wet. Flip crepe and cook for another minute. Take out of pan and fill with desired filling. Roll and serve warm. These cook fast, so have your filling ready before you start cooking the crepes.

You can use a larger pan and make larger crepes, but I find that the larger the pan the harder the crepe is to flip. I think a 10 inch pan is the most manageable pan size.

Makes 2 or 3 crepes. This recipe doubles nicely.

Coming next- Homemade Allergen Free Breakfast Sausage

Gluten Free Popovers

I found this recipe in my LifeChange Cookbook. I have made this recipe numerous times with dairy in it. I made them for the second time today dairy free. You can make them either way. If you make them with almond milk they will not puff as much but will still be delicious. In the picture above they are shown with a dollop of butter and a drizzle of honey. These are great as a bread with a roast and gravy, as a carb with breakfast with fruit, honey & butter (if you do dairy). They can also be topped with Diary Free Pudding or Dairy Free Custard (recipes to come). There are dozens of creative ways to use them!

Popovers (Gluten Free Version with Dairy)
(Makes 24 popovers)

2 eggs
1 cup heavy cream
1 cup tapioca flour
1/2 tsp salt

Preheat oven to 425 degrees. Butter two 12 cup muffin tins. In a medium bowl (I use a four cup glass measuring cup) beats eggs. Then add cream, and beat with a whisk to combine. Add tapioca flour and salt. Whisk together until smooth. Place empty buttered muffins tins in oven for 30 seconds (NO MORE). Remove hot tins and pour in batter 1/4 inch in each muffin cup. Place back in oven and bake 16-18 minutes or until golden brown and puffed. Don't Peek and open your oven door while baking! I turn on the light and look through the glass to check mine. Remove from tins and serve immediately.

Store leftovers in a ziploc bag  and reheat to crisp in a 325 degree oven for 2 or 3 minutes.

Popovers (Gluten Free Dairy Free)

(Makes 24 popovers)

2 eggs

1 cup almond milk

1 cup tapioca flour

1/2 tsp salt

Preheat oven to 425 degrees. Grease two 12 cup muffin tins. In a medium bowl (I use a four cup glass measuring cup) whisk eggs. Then add cream, and beat with a whisk to combine. Add tapioca flour and salt. Whisk together until smooth. Place empty buttered muffins tins in oven for 30 seconds (NO MORE). Remove hot tins and pour in batter 1/4 inch in each muffin cup. Place back in oven and bake 16-18 minutes or until golden brown and puffed. Don't Peek and open your oven door while baking! Remove from tins and serve immediately. When using almond milk the popovers do not puff quite as much. They may be a little chewy on the bottom but still very tasty. 

Store leftovers in a ziploc bag  and reheat to crisp in a 325 degree oven for 2 or 3 minutes