Steph's Gluten Free Crepes

A couple of years ago my husband decided to go completely gluten free in an attempt to alleviate some digestive issues he was having. For 6 months he ate absolutely no gluten at all, not even soy sauce. He combined his new diet with some vitamins and he feels 100% better! I'm not going to lie and say that his going GF was easy, I am the main cook in our house and I had to revamp a number of my go-to recipes. But after some trial and error we found some delicious substitutes that we are still using even though he has started incorporating gluten back in to his diet. 

The recipe I'm going to share with you today solved two problems for me. It gave my breakfast loving spouse something sweet and delicious to eat in the morning with his eggs and it gave my breakfast hating son something sweet and full of protein to enjoy before school. 

My biggest complaint is that it takes 20 minutes to cook them because you have to cook each crepe individually. But the great thing is that you can store them in the fridge so if you wanted to devote some time on a Saturday or Sunday morning you would have crepes all week long. 

I found the original recipe on melskitchencafe.com and made a few alterations. 

INGREDIENTS

• 1 cup lowfat cottage cheese
• 6 large eggs
• 1/2 cup Pamela's Gluten Free Flour (we order it in bulk on Amazon)
• 1/4 teaspoon salt
• 1/4 cup oil (canola, vegetable or coconut oil)
• 1/4 cup milk
• 1/2 teaspoon vanilla
• 2 tablespoons sugar

DIRECTIONS

1. Combine all the ingredients in a blender and process until smooth.
2. Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (using the measuring cup was hugely helpful to me).
3. On the heat, cook the crepe until golden, about a minute, then use a wide, flat spatula to carefully flip the crepe and cook for 30 seconds or so on the other side.
4. Slide the crepe to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (I actually remove the pan and wipe the excess spray off before respraying it for the new crepe). Stack the crepes on top of each other as they finish cooking.
5. Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream - our favorites are Nutella with strawberries and or banana! My oldest likes honey on them.  Spread the filling down the center and roll up to eat.