Savory Breakfast Crepes
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
- Mixing bowl
- Fry pan
- Waxed paper
- 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
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
- Dairy-free sour cream
Please see our suggested ingredient providers links just below the recipe…
The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:
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.