I’m not much of a cook, admittedly. However, the hubby has been working extra long hours lately so I’ve been testing my skills in the kitchen. It wasn’t exactly what I set out to make, but this week I created an amazing (really!) breakfast from scratch: Gluten Free Nutella Breakfast Crepes.
I was trying to make regular pancakes, but we didn’t have any mix, so I combined what was left of a box of gluten free all-purpose flour and a bag of almond flour. I mixed it with the usual pancake ingredients and voilà — I had a bowl of super-runny batter.
I had used every bit of flour in the pantry, so there were no do-overs. I just had to go with it and see what happened. I poured the batter on the Griddle Pan (If you don’t have one of these, I highly recommend them! We use our Calphalon Griddle Pan for everything from pancakes, to grilled sandwiches, to eggs!) and it did spread quickly, but managed to stay in a round, manageable pancake shape.
Since they were so thin, my pancakes cooked very quickly, but they didn’t look half bad! In fact, they rather looked like crepes you might find at a breakfast restaurant and they tasted like it too. They were actually really tasty, even on their own with no toppings.
Because I love Nutella, I stacked four crepes on each plate, spread Nutella between each layer and poured about a tablespoon of real maple syrup on top for good measure.
WOW! Now they really were amazing! Lilu obviously agreed — she ended up eating seven(!) of them. I was so happy that I had cooked a successful breakfast that I fed her as many as she wanted.
Here’s the recipe if you’d like to try to create them on your own (I got about 20 in one batch):
Gluten Free Nutella Breakfast Crepes
- 1 Cup Gluten Free All Purpose Flour
- 1 Cup Almond Flour
- 2 Eggs
- 1 3/4 cups Almond Milk
- 3 Tablespoons Coconut Oil
- 1 Tablespoon Turbinado Sugar
- 1 1/4 Teaspoon Baking Powder
- Pinch of Sea Salt
- Whisk all ingredients together in a large mixing bowl.
- (You may want to heat the coconut oil so it is in liquid form for better mixing.)
- Pour 1/4 cup scoops onto skillet.
- Flip when tiny bubbles appear throughout (about 2 minutes per side).
A bonus to this recipe is that these Gluten Free Nutella Breakfast Crepes cook faster than regular pancakes and don’t require any special effort. I made mine smaller than traditional crepes (which generally fill an entire pan), but only because I wasn’t brave enough to try flipping them! You could absolutely create large, foldable crepes, and I may just do so next time!