Breakfast Crepes Three Ways

Today is a big day, my first Gluten Free Ratio Rally! I feel fortunate and encouraged to be part of this community of ratio experimenters! T.R. from No One Likes Crumbley Cookies hosted this months rally for gluten free crepes and I've include a list of all the other delicious recipes at the very bottom of this post.

My journey with gluten free crepes really started in January, after I had recovered from the holidays and set about learning to use the new crepe pan that my mom and step-dad got me for Christmas. It's the kind that you just dip into a shallow plate or bowl and the batter sticks to form a thin crepe. My mom had one of these and I've always envied it. The recipe I used in the beginning was one included in the packaging, just adapted to be gluten and dairy free. When I weighed all the individual ingredients, a clean ratio did not appear. So I threw out everything that I had been doing and started from scratch. 

When I think of crepes, I think of breakfast and lingonberries, so my crepes are similar to a thin version of my pancakes. I ended up settling on the original ratio from Micheal Ruhlman's Ratio; 1 part flour : 2 parts liquid : 2 parts egg with an added 60 grams of coconut oil, 45 grams of sugar, and 32 grams of flaxseed meal. This recipe makes about 15 crepes which seems to be enough to snack on along the way, breakfast for two very hungry adults, and several folded up as snacks for later.

Breakfast Crepes for the Gluten Free Ratio Rally

Ingredients
77 grams all purpose gluten free flour blend
77 grams whole grain gluten free flour blend
310 grams (6) large eggs
310 grams almond milk
60 grams coconut oil, melted
45 grams sugar
32 grams flaxseed meal

Make
In a medium bowl, combine all ingredients and using a hand mixer, combine until smooth.
Pour into a dipping dish or shallow serving dish (a shallow layer cake pan or pie dish may work).
Bring a dip-able crepe pan to heat on medium to medium high.
Once the pan is hot enough that water beads up and rolls off, quickly dip the top of the pan into the batter, turn over, and place back on the burner to cook.
After about 2 minutes, the center and edges of the crepe should begin to set.
Using a silicone spatula, carefully pull the edges up and gently flip.
Cook for about another 30 seconds and then gently lift off with the silicone spatula and place on a plate.

Makes about 15 crepes.

Three Fillings

Way 1: Coconut Lemon Poppyseed Whip

Ingredients
1 can coconut milk, refrigerated for at least 24 hours
1 tbsp poppy seeds
1 meyer lemon, zested and juiced
2 tbsp sugar
1 vanilla bean (or 1/2 tsp vanilla extract)

Make
Scoop out the creamy top layer of the coconut milk, be careful to avoid the liquid part, and place in the bowl of a stand mixer (or medium bowl).
Scoop out the inside of a vanilla bean into the bowl.
Add the rest of the ingredients and whisk until soft peaks begin to form.

Way 2: Savory Greens

Ingredients
2 cups dark leafy greens (kale, spinach, arugula)
3 pieces of bacon, cut in 1 inch squares
1/4 cup crumbled goat cheese

Make
In a medium pan, cook the bacon squares until almost done.
Add the washed greens and cook until tender.
Place the bacon and greens in a small bowl and toss with goat cheese crumbles.

Way 3: Lingonberry

What are you're favorite crepe fillings?

Angela's Kitchen | Savory Buckwheat Crepes with Sweet Potato, Mushroom, and Kale Filling
{Gluten-Free} Nom Nom Nom | Buckwheat Crepes
Gluten Free[k] | Banana Cinnamon Crepes
Mama Me Gluten Free | Slightly Sweet Crepes with Caramelized Bananas and Nutella Sauce
Zest Bakery | Black Pepper Crepes with Chicken Tikka Masala
The Sensitive Epicure | Socca with Za'atar & Sumac (Garbanzo Flour Crepes)
Fresh Ginger | Sweet 'n Savory
kumquat | Nutella Crepe Cake
Discovering the Extraordinary | Southwestern Crepes
Jenn Cuisine | Braised Duck, Fennel, and Chestnut Crepes
Cooking Gluten-Free! | Gluten Free Crepes Savory or Sweet
FrannyCakes | Gluten-Free Peanut Butter Crepe Cake
Chew on This! | Dessert Crepes with Caramelized Plantains, Toasted Coconut, and Chocolate Sauce
Meals with Morri | Russian Blini for Two
No Gluten, No Problem | Key Lime Crepes
gluten-free girl | Gluten Free Buckwheat Crepes
No One Likes Crumbley Cookies | Brownie Crepes with Strawberry Wine Sauce
A Baking Life | Breakfast Crepes with Eggs and Kale
The Canary Files | Vegan Crepes for Filipino Spring Rolls
The Crispy Cook | Raspberries and Cream Crepes
Honey From Flinty Rocks | Crepes - Spinach & Dessert
My Gluten Free Home | Victory Crepe Cake