Gluten Free Crepes

 Yield: about six 8 inch crepes


Ingredients:

• 1 cup Pamela's Baking & Pancake Mix
• 1 & 1/3 cup water
• 1 large
• 1 tbsp. coconut oil (you can use any oil though)

Directions:

Heat a skillet/frying pan on medium-low. Grease the pan.

Beat the egg in a bowl until it is mixed. Add water and oil and whisk until it is mixed thoroughly. Add baking mix.

When the pan is hot, scoop about 1/3 cup of the batter and pour into the pan. Spread evenly around to all of the sides.

Check after about 3 minutes but it may take longer. When the sides start to turn light brown and peel up, use a spatula (or 2) to flip it. Let cook for about another 2 minutes.

Transfer to a plate and add your filling and roll up the crepe!

Remember that you can refrigerate crepes for about 2 days or freeze them to keep longer. Just store them with a piece of wax paper in between each one.

Here are some ideas for fillings:
(please note that some of the below filling ideas are not gluten free)

Breakfast:
Greek yogurt & strawberries (I used vanilla Greek yogurt)
Greek yogurt & blueberries
Greek yogurt & banana
Banana and peanut butter
Eggs & Bacon or eggs, bacon & cheese
Eggs & sausage or eggs, sausage & cheese

Snack/Dessert:
Nutella
Nutella & greek yogurt (plain or vanilla)
Banana and nutella
Cinnamon, sugar & apple
Butter & cinnamon sugar
Chocolate

Lunch/Dinner:
Mexican quesadilla crepe
Broccoli & cheese crepe
Cream cheese, Rotel & sausage
Steak & cheese
Bacon & date
Pizza crepe
Buffalo chicken
"Baked brie"
Ham and brie (melted)
Spinach artichoke
Cheeseburger