Now, that you’ve learned to make gluten free crepes, I thought that you might could use some ideas for how to fill them.
Crepes can be filled with almost anything. If you’re making them for breakfast, you can fill your crepes with traditional savory breakfast foods like sausage, bacon, eggs, hashbrowns, sauteed mushrooms, onions and bell peppers. Sweet crepes can be made by spreading your favorite jam or marmelade over the crepe and then folding the crepe into quarters and dusting with confectioner’s sugar.
If you have leftovers from supper, try rolling them in a crepe, or making a little crepe bundle and topping it all with a complimentary sauce. Wouldn’t a crepe filled with leftover turkey, cornbread dressing and cranberry sauce and topped with gluten free gravy be a great way to use Thanksgiving leftovers.
Crepes aren’t just for brunch. Try your favorite sandwich pairings rolled up in a crepe instead of using GF bread. If you like cheese in your sandwich, top the crepe with grated or sliced cheese and bake until melted. Here are some sandwich pairing ideas to get your gastric juice flowing.
Here are a few more ideas from the Rooster Cafe, which is where we first ate gluten free crepes:
Breakfast Crepes:
- Fresh Fruit – seasonal fruit with fresh ricotta
- Egg #3 – eggs, bacon and cheddar cheese
- g.b.l.t – goat cheese, bacon, tomato and Romaine lettuce
- Breakfast burrito – egg, breakfast potatoes, cheddar cheese and salsa
Savory Crepes:
- Roasted sirloin #1 – roasted sirloin with caramelize onions
- Sausage #2 – sausage, spiced apple, and cheddar
- Goat cheese – goat cheese, mushrooms, basil and oven-dried tomatoes
- Creamed Spinach – creamed spinach with cheddare cheese
Sweet Crepes:
- Chocolate chip – with brown sugar
- Peanut butter cup
- Roasted apple – with cinnamon and brown sugar
- Nutella
What have you put in your crepes? Leave a comment so that we can all try it too!