It was a lazy Sunday morning and I was craving something sweet and comforting for breakfast. I decided to get up a little ahead of Eric and make a huge mess of the kitchen. The best part is no matter how big the mess, he cleans it up because I cooked! Lucky girl I am. So, my cravings led me to want either crepes or pancakes or something doughy and chocolatey. I grabbed a recipe from Pinterest and swapped the regular flour for gluten-free flour and went from there.
Although crepes are quite easy to make, it’s highly important to have a large enough pan to spread them to be thin enough. I’ve made crepes that are thin enough to roll them, however this time I made sort of a hybrid between a crepe and a pancake simply based on the pan size I had. It’s also important to spread the batter quickly over the hot surface because it starts cooking instantly. If you’ve ever been to a crepe restaurant and watched the guy on the griddle, you’ll notice that there is an art to making the perfect crepe. He uses a type of cooking squeegee to spread and move the material on the hot plate. I am no artist and I don’t have this squeegee, so I went for the hybrid.
These crepes are enhanced by the creamy chocolatey hazelnut spread and sweetened up even more with the strawberries and maple syrup. And of course, everything tastes better with a velvet smooth coffee! I drink Muskoka howling wolf coffee (made in my french press) or Folgers gourmet black silk (made in my Keurig). Both of these are smooth and dark and perfect for starting Sunday morning off the right away!
In our stockings at Christmas this year, my mom gave us mini bottles of Nutella that are just the cutest things. Luckily, it was enough to melt down with a bit of butter to spread over the crepes.
Makes: 6 crepes
Ingredients: 3 eggs, 1 3/4 cup gluten free flour, 1/4 tsp salt, 1 tbsp vanilla extract, 1 tsp white sugar, 2 tbsp butter, 2 cups milk. For the spread: 1/2 cup Nutella hazelnut spread, 1 tbsp butter, maple syrup (I used real syrup) and 1/2 cup freshly sliced strawberries (or fruit of your choice).
Instructions: preheat the oven to 350 degrees. In a large bowl add the flour, eggs, salt, vanilla extract, melted butter and sugar if used. Using beater, mix in the milk gradually until a smooth batter form with no lumps. Heat a lightly buttered crepes pan over medium/high heat (it’s better to use a 10 inch crepe pan if you have one). Pour or scoop the batter onto the pan, then tip and rotate the pan to spread batter as thinly as possible. Brown on both sides about 1-2 minutes. As you finish cooking the crepes, place them on a plate or baking sheet in the oven to keep warm until ready to serve. In a microwave or double boiler, Nutella and butter. Spread over the crepes before serving and top with maple syrup and fresh cut strawberries (or other fruit of your choice).
I should really add making coffee into the instructions because ideally, you want everything to be extra hot when served! The combination of buttery crepes with chocolatey spread and syrup with fresh fruit is heavenly. Enjoy your rise & shine with this breakfast on a lazy Sunday morning.