I love crepes, they were one of the things that made me sad when I had to give up gluten. The light and fluffy crepes filled with sweet fruit or something savory, oh man that bummed me out. I said goodbye lingonberry crepes at ihop and thought, yep yet another food was gone from my quickly diminishing menu of acceptable foods.

As time went on and gluten free foods and baking options improved I was delighted to find that I could actually make my own version of my favorite breakfast food and they taste great. Even my gluten friends love them.

We made this last night as part of our meal prep and my goodness it was delicious. Both my son and I were making wow noises with each bite. Ironically we just kind of threw it together with what we had on hand. So it was quite the surprise that it turned out so amazing.

The Tools for the Crepes

A flat pan or Crepe pan, fish spatula (it’s thin and works great). Ladle, Mixing Bowl.

Click any of these links for tools:

Crepe Pan

Crepe Maker

Fish Spatula

The Ingredients for Crepes

1 cup Bob Mills 1 to 1 Flour (Click Here)

1 Cup Milk

1/4 Cup Water

2 Eggs

2 Teaspoons Salted Butter

1/2 Teaspoon of Sugar

1/4 Teaspoon of Gluten Free Vanilla Extract (Click Here)

The Process

1. Mix all the ingredients in a bowl and blend or whisk until smooth. Once done let it rest for 30 minutes to 1 hour in the fridge .
2. Spray you pan with cooking spray.
3. Next ladle your batter onto your pan and use the back of the ladle to thin the batter in a circular motion.
4. These will cook fairly fast, watch the edges for the golden color. Check your crepes fairly often so they don’t burn but depending on your heat source it usually takes just a few minutes to cook on each side. so flip when they’re ready and then pile on the plate.

The Filling

• 1/4 cup minced white onion
• 2 Tablespoons Butter
• 1/2 Cup Cubed Ham
• 1/4 Cup Spinach
• 2 Eggs
• 1/2 cup Gruyère Cheese(Click Here)
• Salt and Pepper to Taste

The Tools

• Spatula, Frying pan

The Process

• Put the butter in the saucepan over medium heat until melted.
• Add the minced onions and sauté until translucent.
• Next add the Ham and Spinach into the Saucepan until Ham is browned.
• Finally add 2 Eggs and mix until eggs are cooked.
• Cover the top of the filling with a 1/4 cup of Gruyère Cheese

The Final Product

• Add the filling on one quarter part of the crepes
• Next fold your crepe into fourths.
• Sprinkle remaining Guyere cheese over the top of the crepes.
• Place in oven for a few moments until cheese is melted.

I am not making this up, these are fantastic and not hard at all. We loved it so much we are making it again next week.

This post may contain affiliate links.

• 30 Day Challenge – Get out in the World and be more active!
• Fixing GERD 30 Day Experiments Day 26 through 30
• Fixing GERD 30 Day Experiment Days 21-25
• Fixing GERD 30 Day Experiment- Days 16-20
• Fixing GERD 30 Day Experiment- Day 11-15