So on Friday since it was Amanda's birthday, I planned out a menu of some of her favorite foods! For breakfast I made a baked chocolate chip oatmeal dish which was good but I think I'm going to tweak the recipe a bit. Once I get it finally right, I'll make sure to post that too! For now, I'm just going to share the gluten-free crepes I made for lunch.
Amanda recently has had to go gluten-free at her doctor's recommendation which means you might be seeing more gluten-free recipes crop up since I try to make things that she can eat so we can enjoy it as a family. A lot of the times it can be as simple as swapping out regular flour with the gluten-free flour mix Amanda found at Sam's club since it substitutes cup-for-cup which is great!
That's all I had to do with these crepes. Easy peasy!
The batter is also super simple to make. What you'll need:
1 cup GF flour (or regular)
1 tbsp butter, melted
1/2 cup almond milk (or any milk)
1/2 cup water
1 tsp vanilla (optional)
1 packet of stevia (optional)
pinch of salt
The vanilla and stevia are totally optional, and if you're making savory crepes then you might not want to add them. We always do sweet crepes at my house so I like to include the vanilla and stevia just for a hint of sweetness!
It's a very thin batter so don't be alarmed if it seems really runny. It's even thinner than pancake batter but that's what you need so that the crepe will spread out in the pan nicely.
To cook the crepes, take a 1/4 cup of batter and spread it out in a small-medium pan. I always rotate the pan around to make sure it spreads out properly. You'll want to grease the pan after each crepe so they don't stick or tear when you try to flip them. I used a coconut oil spray but they don't come out tasting coconut-y.
It only takes less than 2 minutes on each side. I can tell they're ready to flip when I take the pan and give it a shake and the crepe slides around without sticking. I have no idea if that's accurate but that's just what I've learned from making them on my own haha!
You should get around 8-10 crepes from this batter. I had two, and then Amanda and our mom each got 3, and Layla got the leftover one! It wasn't a full-sized one since the batter was nearly gone so I gave it to her as a treat.
Then, use whatever fillings you want! I picked up fresh strawberries, blueberries, and blackberries along with a cocoa almond spread which is bomb! I've never had it before, and I honestly like it better than nutella. I found it at Trader Joe's and it's amazing! I spread a little bit of it on the crepe then added the fruits, whipped cream, and sprinkles of course!
It was a light and tasty lunch! Each crepe only had about 80 calories, depending on how many you get out of the batter. And of course the toppings :)
Quick question: would anyone be interested in a post of a mini tutorial of how I made the koala cake for Amanda's birthday? Some people seemed interested in how I made it, but just wanted to see if anyone would actually read it haha! I have all the pictures since Amanda asked me to take step-by-step pictures so she could see what secretive cake I was making for her (I wanted it to be a surprise). I can definitely put that together for you guys if anyone is interested!