when I’ve meal planned poorly or nothing I’ve pre made tastes appealing, breakfast for dinner usually happens. Gluten free crepes. Ok they’re no comparison to real gluten filled crepes. And if you make them with memories of what real crepes taste like, my recommendation is just don’t. There are recipies for gluten free crepes that probably taste really close to gluten filled crepes, but I can’t eat those and these are as close as I’ve been able to create. So it is what it is. they are quick and easy and a wonderful vector for ginger preserves. Which is really what breakfast for dinner is all about. Also my husband can make them. The man literally cannot fry an egg but he has mastered these (and he makes a mean steak). Which is also what breakfast for dinner is really about.
Finding jam or jelly I can eat has been a challenge. So many include high fructose corn syrup. And so many others go moldy really really quickly. And others for whatever reason just plain make me sick. A few years back while in Job Lot of all places (like a regional Big Lots or other surplus discount store) my husband found some ginger preserves. I love ginger. Like you can’t make ginger snaps gingery enough for me. Or my version of ginger tea is to scrape a whole bunch of fresh ginger into a teacup and pour boiling water over it. We keep at least 1-2 large ginger roots in our freezer at all times I use it that often. He was so excited when he found the ginger preserves, and even more so when he read the ingredients and realized there was a chance I could eat this!
we tentatively purchased a jar. I tried it. I loved it. I crossed my fingers for the next day hoping for no ill effects. Beyond my usual response to sugar, all was good. So hubby promptly went back to the store and cleaned them out of mackay’s ginger preserve. All 3 jars he could find
It took me a while to get through those. And as I did, hubby kept an eye out for more of it. Occasionally finding jars and purchasing them. I now have quite the stockpile. It is a lovely gingery preserve chockfull of chunks of ginger. I night recommend if you can get your hands on any. And it is best I’ve found on pancakes or crepes. ok also it’s amazing in thumbprint cookies
Gluten free “crepes” with ginger preserve
3-5 eggs depending on how many you’d like to make. 3 eggs makes 1 thick large diameter pancake, or 2 to 2.5 thinner crepes
couple shakes of salt. I use Himalayan
1tsp gluten free vanilla
1Tbs per egg used plus 1Tbs tapioca starch (begin honest, I rarely measure, just give a few shakes of it out of the bag into the bowl very precise and all)
a bit of ground cinnamon to taste (optional)
whisk all ingredients together then beat on high with a mixer until well frothy. Usually 2-3min. If you’re ok with a thicker pancake instead of thinner crepes you can skip the electric mixer and just use the whisk to well combine
heat a well greased cast iron skillet until very hot
pour batter into heated pan. Swirl pan using an oven mit until the batter coats the bottom evenly
when the edges just cook or start to curl flip the pancake. Cook the other side. The cooking usually goes very quickly, so don’t walk away from it or it will burn
remove from heat and place on a plate. Slather delicious ginger preserve over it. If you made thinner crepes roll them up and enjoy. If you made thicker pancake cut it with a fork or use your fingers and enjoy.