Saturday, June 20, 2009

Gluten-Free and Dairy-Free Crepes with Saucy Strawberry Syrup

It's Saturday morning. How about something special for the weekend breakfast... well, we have lots of local strawberries in the house, just begging to be eaten. They are so juicy and ripe it would be a crime to have them wait another day. 
So, how about a breakfast treat. I told you once before how Saturday morning's for me bring me back to being a kid and making a big special eggs and pancakes breakfast with the whole family, and how I really still wake up with that mentality....what special breakfast are we going to make this week? Well, how about some delicate crepes with a sweet and saucy dollop of strawberry syrup . Hm... so here we go, it's as easy as frying up some eggs.

The nice thing about crepes is that they are not too sweet. The sweetness doesn't come from the crepe, but from the yummy strawberry fruit sauce. So, people, like my husband, who don't really enjoy sweetness for breakfast, still enjoy this special breakfast. Crepes also have more protein per serving because so many eggs are used to make them, so if you eat two crepes and some strawberries... you will be satisfied for sure. 

Easy Crepe Ingredients:
1/2 cup of sorghum flour
1/4 cup of brown rice flour
1/4 cup of white rice flour
4 free-range local organic eggs
1/2 cup of almond milk
1/2 cup of water
1 ts. of vanilla
1 TB of local honey, or agave syrup
1/2 ts. of sea salt
2 ts. of melted ghee (clarified butter, lactose free)
Juice of one small lemon

Whip up all the ingredients together in a big mixing bowl. Heat up a skillet with a nice amount of olive oil or other frying oil. Make sure the whole skillet or large frying pan is covered in oil and equally heated before taking a 1/4 cup measuring cup and pouring the batter into the center of the pan.  Pour in the pan and then spread around to get the batter as thin as possible. Cook for about a minutes on each side, until the top starts to bubble, or the other side is browned. Keep on a large serving platter in the oven on low to stay warm.... this recipe will make about 12 small crepes, or about 8 large ones. 

Strawberry Sauce:
1 pint of local fresh, organic (if possible) strawberries
1/4 cup of agave syrup, or local honey works too
1/2 of lemon juice
1 TB of corn starch

Wash and dice the strawberries and put them in a little saucer pan. Put the rest of the other ingredients in the pan with the strawberries and turn up the heat... mix constantly in the pan until it starts to make a thickened syrup and let bubble and cook for about 5 minutes and then it is ready to serve a top your lovely crepes. 

Breakfast is ready!

It's another special Saturday morning breakfast in June, and I hope you enjoy the weekend with family and friends and remember to enjoy the simple joys like strawberries...farmer's markets.. and long walks (even in the rain). 

Much love to you today, enjoy!

Some Notes:

* If you can eat dairy and want to add some whip topping and sweetness, then go for it. Powdered sugar may be a good topping as well if you want to sweeten it up. The coconut whipping cream I made the other day would be a non-dairy alternative to regular whipped cream. Be creative.

* You could make this into a dessert and top or roll up the crepes with the strawberry sauce and some coconut ice cream, or the homemade coconut ice cream/whipped topping. This would be just as yummy as a strawberry shortcake dessert. 

1 comment:

  1. Yum! I made these for breakfast today. They were quite delicious, and I look forward to making them again quite soon! :)