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...
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.