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
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