I don’t know about your kitchen, my a convoy of cars across the bench as I attempt to make breakfast is not an uncommon sight, especially when I make his favourite, crepes. Crepes are deliciously thin pancakes that are perfect for filling with either sweet or savoury toppings. Mostly, we eat them for breakfast with butter, lemon and maple syrup but any leftovers soon become a quick snack smeared with nut butter or avocado. They’re also a great way to include eggs in to your child’s diet if they’re otherwise adverse and work as a good alternative to commercial wrap breads. I’ve been attempting to perfect a gluten free crepe for a while now and found that these – made with a blend of gluten free flour that uses equal parts buckwheat flour, millet flour and arrowroot (in the absence of millet flour, I’ve successfully substituted with cassava, lupin or sorghum flour). Simply swapping out refined grains, like white flour, for wholegrains – preferably organic and low gluten/gluten free – is actually one of the simplest ways we can boost of kids nutrition. Wholegrains contain more fibre for healthy gut function and more nutrients like B vitamins and minerals, plus they also offer kids a variety of textures and flavours – variety helps to avoid fussy eating patterns. The switch to gluten free flour in these crepes will be undetectable to even the most discerning of tastebuds, I promise.
Gluten Free Crepes
Makes: 7 – Prep time: 5-mins – Cook time: 10-mins
Ingredients:
3 organic or free-range eggs
1 cup gluten free flour
1 cup dairy or plant-based milk
1 Tbsp Macadamia or olive oil
Pinch of sea salt
Butter or ghee, for frying
Instructions:
1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk, stirring to combine. Add the salt and Macadamia oil, whisk until smooth. If you can, leave the batter in the fridge for 20 minutes.
2. Heat a frying pan over medium high heat and add a little knob of butter. Use a ladle to scoop the batter in to the pan (I used just under 1 ladle per crepe, approx. 1/3 cup), and working quickly, tilt the pan with a circular motion so that a very thin batter coats the frying pan evenly.
3. Cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
