Savory Breakfast Crepe

Savory Bk Crepes Glamor

Savory Breakfast Crepes

Recipe Details:

I cannot remember having a crepe when I was growing up.

It’s just not the kind of thing my mother would make. We ate cereal and toast.

A crepe was some that you would get at a high-class restaurant, or if you

traveled to Europe. Fortunately, that is no longer the case. Today I’m using

Josie’s Best – The Crepe mix to create a gluten-free, dairy-free, egg-free

delight. Don’t be intimidated. Watch our video and see how easy it is.

TOTAL TIME: 30 min

ACTIVE: 30 min

Makes 8 Crepes

SERVING: 1 Crepe

Equipment List

  • Mixing bowl
  • Fry pan
  • Whisk
  • Waxed paper

Ingredients:

Crepes

  • 1 cup Josie’s Best – The Crepe
  • 1/2 cup Cheri’s HazelCream
  • 3 Tbs. Just Egg
  • 1/2 cup + 2 tsp water
  • Pinch salt

Filling

You can use any filling you want, this is what is on our video.

  • Just Egg
  • Daiya Shred Cheese
  • Diced Green Onions
  • Diced Canadian Bacon

Garnish

  • Salsa
  • Dairy-free sour cream

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all the ingredients.

Make Crepes

Whisk the crepe ingredients.

Cook Crepes

Cook the crepes in an 8″ pan with some oil. The crepes should be very thin. Flip to cook on both sides.

Egg

Use Just Egg for your egg substitute. Cook according to package for scrambled eggs.

Fill Crepe

Put some egg on the crepe. Add onion, diced tomatoes, bacon, and cheese. Or what ever filling you choose.

Roll Crepes

Roll the crepes, tuck in the sides. Top with salsa and dairy-free sour cream.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

For Josie’s Best – The Crepe

We remind you that clicking any above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Lemon Bars

Lemon Bars

Recipe Details:

I love lemon desserts, and this one doesn’t disappoint. It is egg free, instead using corn starch. It’s a great treat for the sweet ending of your meal.

TOTAL TIME: 2 hours

ACTIVE: 1 hour

INACTIVE: 1 hour

Makes 16 bars

SERVING: 1 bar

Equipment List

  • 8×8 pan
  • Mixing bowls
  • Electric mixer
  • Medium pot
  • Whisk, lemon zester

Ingredients:

Crust:

  • 1/3 cup butter
  • 1/4 cup sugar
  • 135 grams of gfJules Gluten Free All Purpose Flour

Filling:

  • 1/4 cup butter
  • 1 1/2 cups sugar
  • 3/4 cup water
  • 3/4 cup corn starch
  • 1 cup lemon juice
  • 1 Tbs lemon zest

Powdered sugar for garnish

Please see our suggested ingredient providers links just below the recipe…

Crust Ingredients

Prepare the ingredients.

Preheat the oven to 350F.

Mix Crust

Combine the butter, sugar, and flour. Mix well.

Bake Crust

Press crust into the bottom of a greased 8×8 pan. Bake for 20 minutes.

Filling Ingredients

Combine all of the filling ingredients except for the butter.

Mix Filling

Melt the butter in a medium pan. Add the filling ingredients. Whisk on low heat until thick and bubbly, about 8-10 minutes.

Combine

Remove the crust from the oven. While it’s still hot, pour the filling over the top. Let cool for at least 1 hour, then cut into squares. Top with powdered sugar.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For gfJules Gluten Free All Purpose Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.