Breakfast Crepes Three Ways

Today is a big day, my first Gluten Free Ratio Rally! I feel fortunate and encouraged to be part of this community of ratio experimenters! T.R. from No One Likes Crumbley Cookies hosted this months rally for gluten free crepes and I've include a list of all the other delicious recipes at the very bottom of this post.

My journey with gluten free crepes really started in January, after I had recovered from the holidays and set about learning to use the new crepe pan that my mom and step-dad got me for Christmas. It's the kind that you just dip into a shallow plate or bowl and the batter sticks to form a thin crepe. My mom had one of these and I've always envied it. The recipe I used in the beginning was one included in the packaging, just adapted to be gluten and dairy free. When I weighed all the individual ingredients, a clean ratio did not appear. So I threw out everything that I had been doing and started from scratch. 

When I think of crepes, I think of breakfast and lingonberries, so my crepes are similar to a thin version of my pancakes. I ended up settling on the original ratio from Micheal Ruhlman's Ratio; 1 part flour : 2 parts liquid : 2 parts egg with an added 60 grams of coconut oil, 45 grams of sugar, and 32 grams of flaxseed meal. This recipe makes about 15 crepes which seems to be enough to snack on along the way, breakfast for two very hungry adults, and several folded up as snacks for later.

 

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Gluten Free Orange French Toast


Ingredients
3 large eggs
1/2 cup unsweetened coconut milk (I use SO Delicious)
zest from 1 large orange (about 1 tsp)
1/4 tsp orange extract
1/4 tsp vanilla extract
1 tbsp butter or coconut oil
8 slices of gluten free bread (I use Rudi's)
powdered sugar (optional)
maple syrup (optional)

 

Make
In a small wide bowl, like for cereal, whisk together the eggs, coconut milk, zest, orange and vanilla extracts. Place it in a convenient location near your stove.
In a medium pan, melt the butter or coconut oil, over medium to medium high heat.
Dunk a slice of bread in the egg mixture, ensuring that both sides are well coated. Don't soak the bread for too long or it may begin to fall apart.
Carefully place the coated bread in the pan and cook until the bottom side is browned. About 2 minutes.  Flip and repeat.
Repeat with remaining slices of bread.
Serve with powdered sugar and/or maple syrup.

Camping Gluten Free: Breakfast


While we could have gone the cooler and ice route for to keep some of our food chilled. We decided to go for the uncooled route.  That left us without the breakfast luxuries of eggs, bacon, and chilled non-dairy milks for cereal. We also chose to opt away from more difficult breakfasts like pancakes, which we could have made without eggs by using a flaxseed paste.

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A Gluten Free Luau

As soon as I saw this Easy Hawaiian Luau Menu in Sunset Magazine I wanted to make it, all the dishes looked delicious and would give me a bit of a challenge.  If I recall correctly, that was back before I went gluten free and figured out the other food intolerances I have.  But, years and several intolerances later we've finally thrown a luau and made all of the delicious items on the menu.
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