Lazy Morning Crepes (gluten free, contains eggs & dairy with dairy-free option)

Ever have one of those weekend mornings where you’re craving something luscious for breakfast, but too tired for the hassle of anything fancy and too broke/sick/unmotivated to go out for brunch? I have a lot of those mornings :), and this is the perfect recipe for it. These crepes come out tasting like something that you’d get at a sweet little brunch spot or your favorite crepe stand, yet they’re ridiculously easy. The batter takes less than ten minutes and the crepes cook up in just a few more. They’re so good sometimes they don’t even make it from the skillet to the table, but land in my stomach in between :)

Top them with whatever suits your fancy: powdered sugar and lemon, maple syrup, jam, berries, whipped cream, nutella or bananas. One more day and D. could have had fresh strawberries from the garden (they’re not quite ripe). Or go savory with fresh herbs and goat cheese or sauteed mushrooms and gruyere (which sound delicious like a bit too much work for me). I ate most of mine spread with berry jam and fresh bluberries and rolled up like little crepe-style kati rolls. You could easily make this dairy free by subbing non-dairy milk (plus a squeeze of lemon juice) and non-dairy margarine for the butter.

Here’s the deets:

Lazy Morning Gluten Free Crepes                serves: 2 people

2 medium or large eggs (not extra large)
1 scant cup buttermilk
½ - ¾ c. gluten free flour blend (I use a combination of 2 parts sorghum to one part tapioca)
1 ½ t. vanilla (omit for savory crepes)
1 T. sugar (omit for savory crepes)
pinch or two of salt
1 T. butter, melted

Directions:

1. Heat large skillet over medium heat.

2. Beat eggs, buttermilk, vanilla and sugar in large bowl.

3. Whisk in gluten-free flour and salt till all lumps are gone (½ c. will make a very thin and incredibly delicate crepe - I prefer ¾ a cup for a slightly thicker but less fragile crepe). Whisk in melted butter till thoroughly incorporated. Batter will be thinner than pancake batter but thicker than heavy cream.

3. Lightly butter the skillet, then ladel ¼ cup of batter onto the hot surface. If desired, spread gently with the back of a spoon to make it uniformly round (we don’t bother).

4. Cook till golden brown on one side (1-2 minutes), then flip and cook on the other side till golden spots appear.

5. Serve with whatever deliciousness makes your heart happy:).

[pictured: a stove with a cast iron pan in the background and a cast iron skillet in the foreground. A mottled, golden, crepe
of slightly uneven shape lies steaming on the skillet]