Gluten Free Breakfast - Crepes!

Amanda studied in New York, and loved this one Crepe place.  When she was back in Edmonton, I surprised her by making some Crepe's.  It was a recipe that I had hidden up my sleeves.  She thought her Celiac diagnosis had ended this yummy gluten free recipe, but she was wrong:

To make one crepe

1 tbsp All Purpose Gluten Free Flour
2 Eggs
4 medium mushrooms
1/4 cup shredded cheese
2 strips of Turkey bacon (Maple Lodge Farms)

*Bob's Red Mill All Purpose Flour is a gluten free product that has worked well for this recipe.  This product can be found at Superstore, Sobey's, and Planet Organic.
  1. Chop mushrooms and set aside
  2. Cut up turkey bacon into pieces and fry in pan until golden brown
  3. Crack two eggs into small bowl, add 1 tbsp of gluten free flour and beat well
  4. Heat fry pan, add beaten eggs on medium heat and cover until egg is cooked softly
  5. Lift lid, add mushrooms, turkey bacon pieces and cheese to one half of egg
  6. Flip other side of egg over to cover filling, place lid on and cook for 2 minutes on medium heat.
  7. Serve with your favourite gluten free bread
Yes this meal may look more like an omelette, and you can very well, make it as an omelette.  I am just not a pro chef to be able to do the proper crepe folds!  The egg turns out pretty thick so be careful on the folds, if the egg is cooked too much, it may be stiffer and crack when you fold.

Let us know how you enjoyed this gluten free recipe!