I’m excited to announce that I’ll be taking the 30 Day #LivingNowFoods Challenge as a LivingNowFoods Ambassador. You can read the announcement and meet the other #LivingNowFoods Ambassadors here. I’ve been a big fan of LivingNow supplements for years and was excited to learn that they developed a line of gluten free and allergy free foods like quinoa, amaranth, brown and white rice flours, all purpose flour, tapioca flour, and gluten free baking baking mixes.
Their products are free of the most common allergens: wheat, soy, dairy, tree nuts, peanuts, eggs, peanuts, fish and shellfish in a gluten free and allergy friendly facility. Their products are also non-GMO.
Breakfast challenge – crepes
When I opened my box of LivingNow products, I was surprised to see a recipe for crepes on the back of the white rice flour package. Usually making crepes is a big production, especially if you’re like me and use the classic French recipe from Julia Child’s Mastering the Art of French Cooking. Usually, you have to make crepe batter in a blender and you have to refrigerate it overnight. Not so with the LivingNow Foods recipe!
However, I noticed that LivingNow’s recipe was a rather generic so it could be used for either savory or sweet crepes. Since I wanted to make gluten free breakfast crepes, I decided to sweeten it up by adding a little kirsch, since I didn’t have the more traditional orange liqueur. You could add a tablespoon or two of orange juice or a bit of your favorite sweetener instead. A no calorie sweetener like Swerve Sweetener or stevia would be perfect or a dash of molasses or honey would be nice, too! (See my recipe below.)
I was pleasantly surprised how easily the gluten free white rice flour crepe cooked up. Usually you have to swirl, and swirl, and then swirl some more to get the batter cooked perfectly. Instead, one swirl to make the crepe was enough. The batter practically cooked up on it’s own! Each crepe was perfect and 1/4 cup of batter was just about right.
I enjoyed the gluten free white rice flour crepes a variety of ways. Traditionally crepes are served with powdered sugar (I used Swerve’s version) and fresh lemon juice. One morning, I prepared my gluten free crepes with sunflower butter and banana slices and then rolled them up. So good! Another morning, I used leftover cranberry sauce that we had from dinner. Terrific!
The crepes reheated well in the microwave, so you can make up a big batch on the weekend and have plenty to reheat during weekday mornings before everyone heads out to school and work. This gluten free crepe recipe is so versatile. I look forward to trying some savory dinner crepe recipes with it, too!
Gluten Free White Rice Flour Crepes
- 2 eggs, beaten
- 1 cup milk or alternative milk
- 1 tablespoon butter or buttery spread, melted
- 2 tablespoons orange flavored liqueur, orange juice, or sweetener
- 1 cup LivingNow White Rice Flour
- 1/2 teaspoon salt
- Beat eggs in a medium-sized bowl. Add milk and melted butter. Stir to combine.
- Add white rice flour and salt. Stir until thoroughly mixed and blend until smooth.
- Heat a lightly greased, nonstick skillet over medium heat.
- Pour 1/4 cup of batter into skillet and swirl to evenly distribute batter into a circle.Cook about 30 seconds per side until crepe begins to brown.
- Flip and cook on other side for 30 seconds until crepe begins to brown. Remove crepe and keep warm in oven until served.
- Repeat until batter is used up.
- Serving size: 3 crepes