Monday, January 9, 2017

What's for Breakfast? {Gluten and Dairy Free} Strawberry Crepes with Whipping Cream

Are you off of eggs? Try these with chia eggs! For 2 eggs you can use: 2 TBS of chia and 6 TBS of water, mixed well until it is a gel consistency.
no whipping cream this time!
Serves 6-8
Prep time:
20 minutes
Cook Time: 20 minutes

1/2 cup brown rice flour
1/2 cup potato starch
1 tsp xanthan gum
2 TBS granulated sugar
1/4 tsp salt
1 cup unsweetened rice milk
2 large eggs
4 TBS grapeseed oil (additional oil for pan)
1 tsp GF vanilla extract

Sliced Strawberries
Whipped Cream

Preheat a 7inch skillet pan over medium heat.  Combine the ingredients in the blender and mix completely. Brush the skillet with oil. Put the batter in the pan and tilt the skillet so the bottom is covered completely. (make sure it's not too thick). Cook about 1 minute until the bottom is golden brown. Use a spatula to loosen the edges of the crep and flip. Cook the other side about 30 seconds until it's golden in spotches. Put it on a plate and cover with foil.  Repeat with the remaining batter being sure to put oil on the pan before each set of batter.

Slice the strawberries.

For Coconut Whipping Cream:
Make the whipped cream. Refrigerate a can of coconut milk over night. Open the can, skim off the fat, and whip with 1 TBS of confectioners sugar.
I am posting this at Poor and Gluten Free.

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