Audrey is going through a phase lately... Sweet Tooth Only! She keeps on asking for chocolate cake for breakfast. ;) Perhaps that's my bad because I still have some leftover on the counter from my birthday. Now granted she doesn't have a lot of sugar in her diet anyways, and the sugar she does have is usually from organic evaporated cane juice sugar, natural sugar or fruit. 

But man! It's been a trick to get her to eat even eggs in the morning! We either have to combine them with other foods like sausage and rice or pour salsa on top to get her to eat them. 

But get this, this morning, I got her to eat almost 2 eggs and a good amount of almonds from a little help from an apple. HOW you say? Through these next recipes! I'm super excited. ;) I've been working on a grain free crepe for a while but I was not using enough to bind it together. I referred to a couple other recipes and found the trick was simply adding more egg! The end result is amazing! Audrey ate 3! :) Ha ha. Pretty good for a 2 year old! 

(Gluten Free, Dairy Free, Grain Free)
Created by jalene from a combination of other recipes

Makes 8-8" crepes
Ingredients: 

• 5 eggs
• 1/2 cup + 2 Tbsp almond meal/flour (I used Bob's Redmill)
• 2 Tbsp water
• 2 tsp honey
• pinch sea salt
• olive oil for cooking

Directions:

1. Add all the ingredients into a Blendtec or blender. Blend on the lowest speed for about 30 seconds, making sure the mixture is well combined. Place the batter into the fridge to rest for about 15 minutes. 
2. Preheat a non-stick 8" (or similar) pan over medium heat. 
3. Lightly oil the hot pan. Be sure to stir the batter up each time before pouring. When you pour the batter onto the pan, only pour enough to just cover the bottom. I usually tilt the pan around to get all the holes. If you add too much batter your crepes will turn out thick and if they are too thin they will break easily. 
4. Cook until light brown on first side and then flip. Cook second side only slightly. Add your desired filling to the center (we used the one below), roll up, and serve warm. 

Leftovers can be frozen flat on wax paper in freezer bags. 

(Gluten Free, Dairy Free, Can be Sugar Free)
Created by jalene

Makes 2-4 servings
Ingredients: 

• 2 apples, peeled & cored (we use organic apples)
• 1/4 cup water
• 1/4 tsp cinnamon
• (optional) 1 tsp evaporated cane juice sugar or 1/2 tsp honey (I left the sugar out)

Directions: 

1. Heat a small saucepan over medium heat with the 1/4 cup water. (Do not be tempted to add more water- the apples will give off some water as they cook too.)
2. Slice the apple in 24 wedges. (I use an apple slicer and then cut each piece into 3 pieces. 
3. Place the apples into the pan, sprinkle on the cinnamon and sugar (if using) and cover. Boil, stirring occasionally for 5-8 minutes or until a desired consistency is reached. If you would like less liquid, uncover and continue to boil. 

I've got another great recipe for you...Corn Flour Crepes! These babies are very tasty and only uses 1 kind of flour! They make a great breakfast tortilla (see idea below). Enjoy and let me know what you think! 

(Gluten Free, can be Dairy Free) 
Adapted by jalene from a recipe by Kimberly Tessmer

Makes 12 6-inch crepes
Ingredients: 

• 2 eggs
• 1 cup milk or milk alternative (I used Almond Milk)
• 1/2 tsp fresh lime juice
• 1 tsp sea salt 
• 1 cup (non-GMO) Corn Flour
  
• 2 Tbsp butter or Dairy Free Earth Balance Butter Sub., melted

Directions: 

1. Combine the milk  and fresh lime juice and set aside. Let sit for about 5 minutes. 
2. Preheat a round 6 inch or 8 inch pan over medium heat. 
3. In a blender combine the eggs, milk & lime juice, and salt. 
4. While the blender is mixing on low add in the corn flour and then melted butter. 
5. When you pour the batter onto the pan, only pour enough to just cover the bottom (I usually tilt the pan around to get all the holes.) If you add too much batter your crepes will turn out thick and if they are too thin they will break easily. 
6. Cook until light brown on first side and then flip. Cook second side only slightly. 

Serve warm. 

Guess what! These can be frozen for later use! Simply store them in a freezer bag and separate each crepe with wax paper. 

Aw...raspberry and chocolate. A match made in heaven wouldn't you say? 

This next recipe should probably be illegal from being considered as a breakfast item. It's more like a snack...that is a yummy dessert! Whatever it is, and whenever you choose to eat it, it's amazing! The flavors of the chocolate, hazelnut, and raspberries all mixed together are HEAVENLY. And can you believe it's all gluten and dairy free! What more could you ask for? ...Maybe for me to drive to your house and make it for you? Ha ha...sorry folks, all I do is supply the recipes. You'll have to do the rest.  ;)

You can click on the pictures below to be taken to each individual recipe or use the links in the recipe below. 

(Gluten Free, Dairy Free, Contains eggs)
Created by jalene

Ingredients: 

• my gf df crepe recipe
• my chocolate hazelnut spread recipe
• fresh raspberries

Directions: 

1. Add a thin layer of the chocolate hazelnut spread onto a warm crepe. Add the raspberries and roll up the crepe like a tortilla and serve. OR instead of rolling, you can add another crepe on top and cut it into wedges like a pizza. Walla! A healthy, yummy, indulging snack. 

When I visited Paris a few years ago (while I was still eating gluten) one of my favorite memories was getting a crepe right across the street from the Eiffel Tower. (You would think my favorite memory was seeing the actual Eiffel Tower, but when you get right close up to it it's a big metal thing painted an ugly brown color. Ha ha. Not what I was expecting...)

Anyways, there was this little crepe stand big enough to have a stove and a man in it and that's about it. I remember LOVING how fast and effortlessly the crepe maker could pour and spread out this giant crepe almost a foot and a half wide! He had so many different choices of fillings to choose from and I remember looking over one of them and thinking... "Hmm.. ham and cheese on a crepe? That's a weird combination." I mean ham and cheese totally go together like peanut butter and jelly but to me crepes were desserts! Sweet treats filled with even more of a sweet treat! Why would I put ham and cheese in it? Weird. But intrigued, I decided to try it and you know what...it was AMAZING!  

Now, at home years later (and gluten-free n loving it), we still enjoy this "treat!" Of course my crepes aren't as HUGE but they are gluten and dairy free! 

These crepes are great because you can either have it for breakfast or just as a snack. Add some veggies and it's a meal! Enjoy! You're going to heart this one. 

(Gluten Free, Can be Dairy Free)
Created by jalene

Ingredients: 

• 1 recipe of my Gluten Free Crepes (But instead of 1 Tbsp 100% pure Maple Syrup- change to only 1/2 Tbsp and increase sea salt to 2 pinches instead of 1)
• Hormel Nitrate Free Ham
• Mozzarella (or to make DF use Vegan Mozzarella)
  

My crepes are FREEZABLE so if you have any extra crepes simply stick them in between wax paper and place into a freezer safe baggie. Then you can make this recipe FAST the next time! 

I must be in a breakfast kick lately...this next recipe is a frenchy favorite: Crepes! I created this after many trials and errors. (It's hard to get gluten-free crepes to stick together) but I think you'll find this recipe very close to the gluten-infested style. The great thing...it's dairy free too! 
  

Gluten-Free Dairy-Free Crepes
Created by jalene

Ingredients:

• 1 egg and 1 egg white
• 3/4 cup milk, soy or almond milk (*see note)
• 1 Tbsp 100% pure maple syrup or 2 tsp agave
• 1 Tbsp olive oil
• 1/2 cup white rice flour 
• pinch of salt

Directions: 

1. Preheat a non-stick pan on medium heat. (You'll know the pan is ready to cook on when you can throw a drop of water on it and it sizzles away.)
2. Stick all ingredients in blender or mixer. (I do mine in the magic bullet.) Combine for at least 30 seconds and let batter rest for at least 2 minutes. 
3. When you pour the batter onto the pan, only pour enough to just cover the bottom (I usually tilt the pan around to get all the holes.) If you add too much batter your crepes will turn out thick and it's hard to cook them through and if they are too thin they will break easily. 
4. Cook until light brown on first side and then flip. Cook second side only slightly. 

They taste great with any kind of filling! I love strawberries and my Coconut Whip Cream.
Bon appétit!
Makes 7- 7inch crepes

If I am using brown or white rice flour in a recipe, I have found that using a rice milk does not work. So I would suggest soy or almond milk in this recipe. Also, a note on apples: Apples are among the list of the "dirty dozen" which means they are one of the dirtiest fruits/vegetables covered with pesticides and chemicals. In fact, apples have more than over 40 different pesticides and washing alone DOES NOT remove them. So bottom line, always buy your apple products organically. 

BONUS! 
These tasty crepes can also be used a gluten-free tortilla alternative! 

Just simply decrease the maple syrup to 1/2 Tbsp and store in a zip-lock bag for later use.