Recipe Image
Carol Kicinski
These gluten-free crepes are the perfect breakfast basic!

An essential gluten-free breakfast sure to be a summer hit!

Author Byline Image   Egg crepes are one of the gluten free recipes that I consider a basic in my repertoire of recipes. They are so simple to master and can be used in a variety of ways. They also happen to be grain free and a really great way to have a little something special if you are following a Low Carb or Paleo Diet.
   They are really more like a very thin omelet than a crepe, but I use them as I would a crepe, stuffed with all sorts of delicious fillings or folded in triangles and topped with rich, sweet sauces. I also use them as wraps (lightly dressed arugula and crispy bacon is to die for!) and I even roll them up, slice them, and use as noodles. Amazing with chicken soup! And they give new meaning to the term “egg noodle” (sorry I couldn’t resist!).
   You can flavor the basic mix in any number of ways; vanilla and sugar or other sweetener make
Gluten Free Egg Crepes
Serves 3
Gluten free non-stick cooking spray
1 large organic cage free egg
1 tablespoon water
1 small pinch salt
   Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.
   Heat a small skillet or crepe pan over medium heat until hot. Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).
   Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.
   You can increase this recipe as much as you like. When making a lot of crepes regulate the heat. If it gets too hot the mixture will start to cook to fast and you could have holes in your crepes. Too low and they may become uneven in texture. Medium heat is best and I spray the pan with cooking spray each time I make a crepe.
a great base for desserts, fresh herbs and spices give you terrific savory crepe. I add garlic powder, finely minced chives and oregano for my chicken soup noodles.
   I strongly urge you to try these great gluten free basics. Let your imagination run wild and
see what you can come up with. One of my favorite ways to eat these when I want a low carb, grain free treat is to spread the crepes with a thin layer of mascarpone cheese and then add some sugar free orange marmalade.