Savory Baked Breakfast Crepes
 
Prep time
Cook time
Total time
 
These tasty folded crepes make the perfect breakfast or brunch. Stuffed with flavorful caramelized onions, zucchinni, and baked egg, this recipe will leave you satisfied and ready for the day!
Author:
Recipe type: Breakfast
Cuisine: Baked Crepes
Serves: 8 Servings
Ingredients
  • ¾ cup rice flour
  • ¾ cup cornstarch, tapioca flour, or potato starch
  • Pinch salt
  • Pinch ground rosemary
  • Pinch ground sage
  • Pinch oregano, preferably fresh
  • 2¼ cups milk
  • 3 eggs
  • FILLING INGREDIENTS
  • 1 onion
  • 1 large zucchini or two small ones
  • ½ teaspoon oregano, fresh or dried
  • Salt, to taste
  • 3 eggs
  • About ¾ cup of spinach leaves
  • About ½ cup grated cheese
Instructions
  1. Stir together all of the dry ingredients.
  2. In another bowl, stir together the milk and the eggs.
  3. Whisk the dry ingredients into the wet ingredients and set aside.
  4. Heat a 9-12 inch frying pan to just above medium heat and grease well with butter. Allow to heat completely. About now you should also turn on your oven at 375 degrees F.
  5. Pour about one third of a cup of crepe batter onto the pan and swirl around to spread the crepe as thinly as possible.
  6. Allow to cook about 3 minutes on the side until there is no more no raw and runny dough in the pan. Flip the crepe when the bottom is golden brown but before it has time to harden and become too stiff to fold easily. It’s kind of a science to know when exactly to flip the crepe, so it’s okay if you don’t get it right the first few tries.
  7. Cook about 30 seconds more after flipping, then remove from heat and put onto a plate. Repeat above steps to make more crepes, stacking onto the plate when done.
  8. As the crepes cook, slice the onion into thinly sliced onion ring “halves” (see picture). Put the onions on a well buttered pan at medium heat and cook, stirring occasionally. As the onions cook, grate the zucchini into long strips.
  9. When the onions are brown and almost done, add the grated zucchini and stir. Add a bit of oregano and salt to the onion/zucchini stir fry and stir that in, then allow to cook about 2 minutes more, until the zucchini is softened.
  10. Remove from heat.
  11. Break the eggs into a bowl and beat with a fork until mixed.
  12. Now take one of your finished crepes and place on a clean counter. Put a small bit of the zucchini/onion stir fry in the center of the crepe. Drizzle the zucchini and onions lightly with the raw beaten egg, then sprinkle on spinach leaves and a bit of grated cheese. Sprinkle lightly with salt.
  13. Fold the edges of the crepe up and press to stick. This works best when the crepe is still warm so that it slightly melts the cheese and sticks better.
  14. Use a spatula to carefully move the folded crepe onto a lightly greased cookie sheet (preferably one with edges in case of runoff). Repeat with other crepes until you have about 8 on the cookie sheet.
  15. Place in the preheated oven and bake for about 15 minutes, until the eggs are cooked and the cheese is melted.
  16. Remove from the pan and enjoy your delicious breakfast/brunch!
Recipe by I Am Gluten Free at http://www.imglutenfree.com/savory-baked-breakfast-crepes/