top of page

Gluten-free Breakfast Crepes



We are in our 4th day of FODMAP diet and my husband has only whined about no bread and pasta once respectively. Good on him that he is still committed to our experiment. I have to say it is a bit of surprise for me giving his love of bread lol!


This morning, we decided to try out gluten-free flour and use that for our breakfast crepes. Gluten-free flour can come in all forms, so it's good to double check the ingredients of flour blend on the food label before purchasing it. The blend of gluten-free flour I got is a mix of rice, potato, tapioca, maize and buckwheat flour. It also comes with recipes to make cakes, cookies and brownies with this flour. Their recipes suggested almost one-to-one substitution of regular flour. However when I used it for my crepe batter, it takes much less liquid. That is one thing to be aware of. Normally in the crepe batter, the flour to milk ration is 1:2, but with gluten-free flour, you need much less liquid. In terms of texture, with the tapioca starch, it still gives us a bit of bite like regular flour, however overall it is a bit chalky. Having said that, it is still a good replacement if you have special dietary requirements.


For the crepe batter, this is the recipe for 2:

150g gluten-free flour

200ml lactose free milk

1 egg

1 tbsp olive oil

Pinch of salt

5g chopped parsley


Toppings:

10g Spinach salad leaves

2 eggs

2 slices of bacon - diced

20g grated aged cheddar cheese

Pinch of chopped parsley for garnish


Method:

1. Whisky the egg in a bowl, then add flour and salt together and mix well. Gradually pour in milk to combine. Add chopped parsley (save some for garnish later) and oil.

2. Grease your pan with a little bit of oil and pour in batter to cover the pan thinly as you don't want thick crepes. Gently cook it at medium heat so your crepe will not get browned too quickly and become dry.

3. In a separate pan, add a bit of oil and cook the bacon. For those want crispier bacon, you can render the fat off the bacon by cooking it in lower heat.

4. Remove the bacon when it's done and in the same pan, fry the eggs with the bacon fat.

5. Once the crepe is cooked, place some spinach in the middle, top with diced bacon and fried egg. Grate some aged cheddar on top and sprinkle with some parsley and serve.


A nice start for the weekend.




17 views0 comments

Recent Posts

See All
bottom of page