GLUTEN FREE BREAKFAST CREPES

I made these gluten free breakfast crepes and they were delicious. This is a recipe that makes four large crepes. It's a smaller serving than what I usualy make. I made them and my mini ate and enjoyed them. She finished a whole one by herself and she usually protests when it comes to food. 

These are the same crepes I use to make a Ukrainian dish called nalishniky. I usually only make them for holiday dinners. My husband has Ukrainian heritage and it's one of his favourite dishes. But it's rolled and filled with fresh dill, cream butter cottage cheese blend. It can be a breakfast dish too.

The recipe is super easy and very straightforward. It takes a while to make the crepes "perfectly" round on a standard frying pan (what I used). But if you've got a crepe maker set it'll be a lot easier.

INGREDIENTS 

Small serving serves 2 - 4

1/2 Cup Gluten Free Flour 

2 Eggs

1/4 Teaspoon Sea Salt

1 Tablespoons Olive Oil

1 Teaspoon Vanilla

1/2 Cup Milk

1/3 Cup water

DIRECTIONS 

1. Mix eggs, milk, water, oil in a bowl. Blend until thoroughly mixed.

2. Gradually flour to egg mixture add oil and salt and mix well. Add vanilla.

3. Pour batter into pan or crepe maker. Spread batter in pan using spatula or crepe tool. Try to make it as smooth and round as possibe. But it doesn't have to be perfect. Pan should be on medium setting. If it's too high the crepe will be crispy and brown.

4. Reduce heat. Let crepe sit until small bubble start to form. Flip crepe over. One side should be very lightly brown. Cook the other side. Let cool before serving.

5. Garnish crepes with fresh fruit, chocolate sauce, fresh cream, cheese or whatever you prefer.