Crepes are not that much harder than pancakes and feel so decadent.  They are the perfect thing for a special breakfast, holiday brunch or …. just because.

INGREDIENTS:

• 2 cups almond milk
• 4 eggs
• 1 tablespoon of sugar
• 1 tsp salt
• 1.5 cups gluten free baking mix (Bob Redmill’s 1 to 1 is a fav)
• 4 tbsp of butter substitute, softened
• 1 teaspoon of vanilla

INSTRUCTIONS:

1. Cream butter and sugar
2. Add the eggs one at a time
3. Add half the flour
4. Then add milk, vanilla and salt
5. Add remaining flour
6. Batter should be very thin
7. Ladle batter onto a very hot non stick skillet, flat top or crepe pan
8. Quickly spread to 1/16 an inch thick
9. Cook until the crepe begins to bubble, then flip
10. Fill with toppings and wrap

GREAT FILLINGS:

You can put nearly anything in a crepe.  Traditional fillings are sweet.  Here are some of my favs!  Try a crepe bar and let people top their own for large crowds

Sauteed apples and cream

Berry compote

Cherries Jubilee and goat cheese

Ham, cheese and mushrooms

Strawberries and cream