Breakfast Crepes – Gluten Free

Breakfast Crepes are a nice, light breakfast or brunch option.  These gluten free crepes are loaded with goodness and are very easy to prepare.

This savoury crepe recipe yields 4 servings.  If you are serving it as part of a brunch buffet it can be cut and yield more servings.

Top your crepe off with some maple syrup and enjoy the blend of sweet and savoury flavours.

Breakfast Crepes are a delicious addition to any menu and will be enjoyed by those that have to avoid gluten but anyone else as well.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Breakfast Crepes I added some olive oil to a frying pan and turned it to medium heat before I prepared all my toppings.  I chopped up a yellow onion, 1/2 a green pepper and half a red pepper.

Then I chopped up some turkey sausages and measured out some bacon crumble.

This is the turkey sausage that I used for this recipe…

The turkey sausage.

Once the oil in the frying pan was hot I scraped the toppings into the pan.

While the toppings were heating up I added some olive oil to a crepe pan and turned the heat to medium.

Then I began preparing the crepe batter by cracking three eggs into a mixing bowl.

I used a wire whisk to beat the eggs until they were frothy before adding  some almond milk, Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, Gluten Free Bisquick, margarine and salt to the mixing bowl.

I continued beating with the wire whisk until all the ingredients were well blended.

The next step was to take about 1/4 of the topping mixture and transfer it to the hot crepe pan.

Once the toppings were in the crepe pan I ladled about 1/4 of the batter over top of them and swirled it to reach the edges of the pan.

I cooked the crepe until it was almost dry on the top, about 5 minutes.  

It will slide easily then off the pan onto the back of a pizza pan.

Then I inverted the crepe pan over it and flipped the crepe to cook the other side until crispy and browned.

I continued cooking the other side of the crepe for about 5 minutes or until golden and a bit crispy.

Once it was cooked I transferred it to a serving plate.  You can keep them warm in the oven while you continue cooking or serve each one up right away.

Breakfast Crepes are a nice, light breakfast or lunch idea. 

Top them off with some pure maple syrup.

Breakfast Crepes are loaded with goodness so enjoy every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Recipes You Will Love…

 

Yield: 4

Breakfast Crepes - Gluten Free

Breakfast Crepes are a nice, light breakfast or brunch option.  These gluten free crepes are loaded with goodness and are very easy to prepare.

Breakfast Crepes are a nice, light breakfast or brunch option.  These gluten free crepes are loaded with goodness and are very easy to prepare.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 tbsp olive oil, divided
  • 8 turkey sausages, cut up
  • 1 yellow onion, diced
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1/2 cup bacon crumble
  • Crepe Batter:
  • 3 eggs, large
  • 1 3/4 cup almond milk
  • 3/4 Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 3/4 Gluten Free Bisquick
  • 4 tbsp margarine
  • 1/2 tsp salt

Instructions

    1. Put 1 tbsp of the oil into a large frying pan and turn to medium heat.
    2. Cut up the turkey sausage, onion, green pepper, red pepper and measure out the bacon crumble.
    3. Dump the cut up toppings into the heated frying pan. Stir occasionally and heat while preparing crepe batter.
    4. Add the second tbsp of olive oil to the crepe pan and turn to medium heat.
    5. Prepare crepe batter by whisking the 3 eggs in a mixing bowl until frothy.
    6. Add in the almond milk, Bob's Red Mill 1 to 1 Gluten Free Baking Flour, Gluten Free Bisquick, margarine and salt. Whisk until combined.
    7. Reduce heat of frying pan to low and transfer a 1/4 of the topping mixture to the heated crepe pan.
    8. Ladle about 1/4 of the batter over the toppings and swirl to reach edges.
    9. Cook for about 5 minutes or until batter is almost dry on top and crepe is sliding around easily in pan. Slide it onto the bottom of a pizza pan and then invert crepe pan over it and flip.
    10. Cook again for about 5 minutes or until crispy on the outside.
    11. Keep warm in oven while cooking other crepes or serve immediately.
    12. Serve with maple syrup and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 835Total Fat: 47gSaturated Fat: 11gTrans Fat: 3gUnsaturated Fat: 31gCholesterol: 304mgSodium: 1833mgCarbohydrates: 49gFiber: 2gSugar: 8gProtein: 51g

No Comments

    Leave a Comment