Breakfast Crepes

These were surprisingly good! Again, all the kids ate them up, as did I. You may have trouble finding this pancake mix but it's worth looking for: Cherrybrook Kitchen Gluten Free Dreams Pancake & Waffle Mix


Breakfast Crepes

1 cup pancake mix
2 eggs
1 1/4 cup rice milk


Sift pancake mix into a large bowl. Add two eggs and stir until mixed. Add milk in small portions and whisk until smooth each time. Batter will be very thin. If you have lumps you can strain it through a sieve. Add more milk if batter does not spread thinly in the pan.

Melt a teaspoon of clarified butter in a frying pan. (You can probably use a light olive oil or canola oil instead.) I used a regular uncoated stainless steel frying pan and I didn't get any sticking. Make sure the pan is hot before you start. Add 3 tablespoons of crepe batter to the pan quickly and swirl pan around by the handle to spread the batter into a large thin circle. Flip crepe carefully with a spatula after 20-30 seconds. Another 20-30 seconds and it's done.

Serve with sliced berries, jam, powdered sugar and syrup if you like.

Makes approximately 16 6" round crepes.