Breakfast Crepes

Crepes! They seem so fancy, but secretly, they’re so easy to make! You can fill them with anything you want. My sister Kimmie came home from NYC this weekend, so naturally we had a food fest all weekend – apple picking pictures to come! We made these crepes together with eggs over easy, scallions, mushrooms and garden tomatoes.

Crepe Mix:

1 cup gluten free flour (I use Bob’s Red Mill)
2 eggs
1/2 cup milk (I use lactose milk- soy or almond)
1/2 cup water
1/4 tsp. salt
2 tbsp. butter melted

-Mix all of your crepe ingredients in a bowl.
-Put your non-stick frying pan on medium heat and let it get warm
-Pour mix slowly into center of pan, letting it expand outward until you reach your desired size
-Lift up the edges of your crepe with your spatula, letting the gooey parts seep under and cook on the pan
-Once it is firm, flip crepe onto other side and finish cooking through

Fill with your favorite toppings! ….I highly suggest an egg over easy!

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