Gluten Free Sunbutter and Jelly Crepes Recipe

I’ve been working hard lately. Jam packed days filled to the brim of one thing after another, never getting it all dome and carrying over the uncrossed items from my to-do list onto the next day’s list. My typical day starts with a quick cup of coffee and then straight to work. Fortunately, I often work at my home office so such frivolous things as make-up and clothes don’t slow me down.

But today I decided I wanted to start my day with a real breakfast. And I wanted it special. (After all it’s Labor Day, which I hear is a holiday.) I wanted gluten-free crepes. But I didn’t want to work very hard to get them.

I’ve been making egg crepes for years. They are quick and easy to make and a protein packed, gluten-free, dairy-free and grain-free way to have all the satisfaction of eating crepes typically made with flour and butter. But today I wanted something different and decided on Sunbutter and Jelly crepes.

I have an adorable three year old nephew, Kelton, who is incredibly smart, super charming and allergic to peanuts. It is because of him I started keeping Sunbutter in my pantry. Sunbutter is a fabulous sunflower seed spread that is the perfect alternative for peanut butter. It is peanut free, tree nut free, gluten-free and dairy free.

It literally took me 10 minutes to whip up this delicious, nutritious, gluten and dairy free breakfast. And then I took a good long time enjoying them with a second cup of coffee and reading the newspaper. Ahh, I just love holidays, don’t you?

BTW- if you need to trick your kids into eating protein in the morning then you must give these a try!

Gluten Free Sunbutter and Jelly Crepes Recipe

Ingredients

2 large eggs, slightly beaten
3 tablespoons creamy Sunbutter
3 tablespoons water
1/3 cup Jelly or all fruit spread

Directions

Put the eggs, Sunbutter and water in a medium mixing bowl and blend with a hand held mixer until everything is fully incorporated and smooth.

Heat a small non-stick skillet or crepe pan over medium heat until a drop of water sizzles immediately when dropped in the pan. Spray pan lightly with gluten-free non-stick cooking spray. Ladle in 1 tablespoon of the batter into the hot pan and immediately start tilting and rotating the pan to spread the batter evenly. Cook for 1 – 2 minutes or until the edges appear dry and the batter looks almost set in the middle. Take a silicon spatula or the like and run it around the edges of the crepe and then get under the it and flip the crepe then cook for another 30-40 seconds or until it looks browned and done. Repeat with remaining batter. You can keep the crepes warm in a low oven or microwave them for a few seconds to warm up if you are not using immediately.

Spread each crepe generously with jelly of your choice and then roll it up. Serve immediately.

Servings

A gluten free recipe that makes 6

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