We love America's Test Kitchen cookbooks. Why? Because we believe that it does not take much to adapt recipes to be gluten free. That is not to say we don't have specific gluten free cookbooks, but we have a lot of every day cookbooks that we simply adapt recipes.
The America's Test Kitchen Family Cookbook has been part of our house for longer than Amanda's Celiac diagnosis, and we've kept it, and still use it.
In the breakfast section there is a recipe for stuffed French toast that is delicious. But what I figured out is that you can use the batter in the recipe for French Toast for crepes. Yes the recipe is not gluten free, but we simply swap out the flour for Kinnikinnick's gluten free all purpose flour which you can get at the Kinnikinnick Fresh Store or on Amazon.
- 8 ounces cream cheese
- 1/4 cup sugar
- 1/2 tsp cinnamon
- pinch nutmeg
- 8 slices of Kinnikinnick Gluten Free cinnamon raisin bread(Or kinnikinnick multigrain) - OMIT IF YOU WANT CREPES
- 4 tbsp or 1/2 stick of unsalted butter
- 1 cup of milk
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup Kinnkinnick gluten free all purpose flour
- In a dish, microwave cream cheese until soft. 10 seconds at a time.
- Stir in 2 tbsp sugar, 1/2 tsp cinnamon and nutmeg until smooth. Place in fridge to firm up.
- Melt 2 tbsp butter and whisk together with milk, egg, vanilla, salt and 2 tbsp of sugar. Slowly whisk in gluten free flour until smooth.
From here you can choose your own adventure! You can go the route of crepes (picture at top of article) or stuffed french toast (picture below)
- Heat small non stick pan with butter
- On medium heat, use no more than a 1/4 cup of batter and pour evenly on heated pan. Lift off of heat and turn pan to spread batter as thin as possible.
- Cook until bubbles and flip
- Cook until slightly coloured and remove from pan
- Spread filling, fold crepe and enjoy!
For Stuffed French toast
- Toast bread to allow some give to absorb batter
- Pour batter in a shallow dish.
- With two pieces of toast, spread filling on one piece, and put the other on top like a sandwich
- Heat pan with butter
- Meanwhile, let stuffed french toast sit in batter for no more than a minute on each side.
- Place in hot pan on medium and cook until browned and flip. (about 1/5 minutes each side).
Serve either option with fresh fruit and whip cream.