Last week I shared with you a deliciously, wonderful homemade Blackberry Chia Jam recipe from The Kitchn. While it’s tasty over ice cream, on toast or bagels, mixed with yogurt, or straight out of the jar, I wanted to make something really special for breakfast. So, I decided to make these Gluten- Free Crepes from Zerrin on Give Recipe. You don’t have to be gluten free to enjoy these! The recipe isn’t difficult when following a few helpful hints.
Here is what I did:
- I used Bob Mills Rice Flour
- In addition, I added Almond Milk to make them dairy free, but you can use regular milk if desired.
- I used canola oil instead of olive oil. This is my own preference. When using high temperatures, I like canola oil better than olive oil.
- I used an 8″ skillet which has a 6″ base.
- I needed to re-oil the pan every third crepe or so, not every time.
- When bubbles form evenly across the crepe (1-2 minutes depending on gas verse electric range) then flip
- When using almond milk you may need to add more than the recipe calls for. I added about 1/4 cup more. You want a thinner (very thin) batter than regular pancakes.
- These were easier to roll once cooled.
- Once completely cooled, they store nicely in the fridge wrapped in parchment or wax paper and placed in a Ziploc bag.
- My recipe yielded 11-12 crepes. I lost proper count because one may have been eaten during the cooking process 😉 .
- Adding 1 tsp. vanilla in the batter would add a nice flavor.
- From start to finish these take about 25-30 minutes.
How I created the above Gluten-Free and Dairy-Free Crepes:
- Allowed crepes to cool
- Layer 3 crepes (you can roll if you like) with Blackberry Chia Jam and So Delicious Coconut Cream Whipped Topping
- Dust with powdered sugar
It’s like dessert for breakfast!
* So Delicious has not paid me to endorse their product