Thin and light Crepes for breakfast that are so easy to roll and wrap, without falling apart. Amazing for gluten free … right!
Having celiac disease, it’s always good to eat more fruits and vegetables to nourish that gut health and it makes the stomach feel so much better. This recipe is adding a few more veggies into the crepes, but you could omit the extra greens, depending upon the type of crepe you are making or your taste.
Fresh kale has started up again in the garden, from the over wintering plants. It is hard to imagine that they survive the freezing temperatures and snow, then start growing again. Chives and other herbs are also up and growing well, so they are put to good use in this recipe.
Made with just a few simple ingredients, these crepes are easy to whip up in the morning. They also make great leftovers for the next day, but I definitely prefer them the day they are made.
Makes 4 crêpes.
- 30 g oat flour
- 65 g potato starch
- 1/2 tsp sugar
- 2 eggs
- 1/2 cup milk
- 2 tbsp butter or oil
- 1/4 cup young kale leaves or spinach
- 1 tbsp fresh chives
- 1/2 tsp salt
- Wash kale, remove centre vein and roughly tear into smaller pieces put into blender with eggs and milk
- Put all dry ingredients into a bowl. Make a well and pour in all the wet ingredients. Or you can just blend them all.
- Butter or oil your non stick fry pan and pour in a soup ladle full of batter.
- Swirl the bater around, until you have a thin even layer covering the pan. Once the edges are crisp, use a spatula to flip the crepe after about a minute at med to high heat.
- Cook scrambled eggs or slice and add any other filling you like.