Divinely Easy Crepes


These are a lovely and slightly decadent feeling breakfast that we enjoy at least once every 2-3 months.  They’re fairly healthy if you don’t count the sugar in the syrup!

Basic Crepes

2 cups of rice flour

1/2 tsp salt

4 eggs

2 cups milk (we’ve used Lactaid, Almond or Coconut)

2 Tablespoons melted butter


Mix all ingredients together until smooth.  Pour approx. 1/4 cup into non-stick (or well greased) skillet set to just medium heat.  Rotate skillet to spread batter in a circle (or use the back of a spoon to smooth it out as daughter Chi does!).  Cook about 30 seconds per side until golden brown.  I used to keep a platter in a pre-warmed oven to keep them warm while we make these so that we don’t have to eat in shifts – the crepes stay very nice and don’t stick to each other.  Now we have a warming spot on our stovetop which works nicely.

For toppings:

Daughter Kiba loves to make fresh fruit syrups to go on our crepes – so depending on what we have on hand, it might be blueberry, strawberry, mixed berry, peaches, etc.  Today’s crepes were served with a Satsuma Orange/Pineapple syrup, recipe below:

Satsuma Orange/Pineapple Syrup

Satsuma Oranges are part of the mandarin orange family – and our nephew (thanks, Scott!) just sent us a 1/2 bushel from his trees.  They’re mild flavored and peel easily.

For her syrup, Kiba used:

1/4 cup water

1 Tablespoon lemon juice

1.5 tablespoon liquid aminos

2 Tablespoons brown sugar

1/4 cup apple juice

1 Satsuma orange (segments halved)

3/4 cup fresh cubed pineapple

dash of pepper

1/4 tsp salt

1/4 tsp powdered mustard

1 Tablespoon ginger paste

1 Tablespoon butter

(Incidentially, while some of these ingredients sound a bit odd or savory, it worked out very nicely.  Kiba is pretty good with her flavors – and she’d done a variation on this earlier in the week as a sweet/sour sauce on chicken for our lunch one day.  I liked it so much I requested she make a variation for the crepes!)

Cook all ingredients in a small sauce pan until bubbly, then remove from heat and let cool.

We rarely keep whipped cream in our kitchen – but if you like you can serve these with whipped cream or whipped coconut.

The main staple we use and is pictured above is Cabot’s plain yogurt.  I buy the 10% fat variety as I detest non-fat and 10% is generally the highest fat I can find!

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