(I change-up recipes by creating gluten and dairy free friendly replacements and adding a bit of Jo-charm...) if you don’t have allergies then just use wheat flour and regular cheese.
Makes 6 servings...
Prep: 15 minutes
8 large eggs
3 tbsp of df-milk
pinch of salt or salt to taste
2 tsp of butter
3 oz of your fav df cheese
cubes or shredded
6 gluten-free crepes (I used Bobs Red Mill pancake/waffle mix or you can use this wonderful gf crepe recipe if you have more time).
2 large eggs
3/4 cup milk (dairy-free/almond/cashew/oat milk (whatever you prefer).
1/2 cup water
1 cup gluten-free all-purpose flour (I like Bobs Red Mill flours. Not all gluten-free flours are created the sane.You may experience various baking results depending on your choice of gluten-free flour blend).
1/4 teaspoon xanthan gum (leave out if your flour already has it)
2 tablespoons granulated sugar (I use turbinado sugar)
1 teaspoon pure vanilla extract
3 tablespoons melted dairy-free butter
Prepare the batter by mixing the above ingredients together in a bowl using a whisk. Make the crepes first. It is similar to making pancakes except you spread the batter thinly in the pan. I used a ladle to pour the batter and the bottom of the ladle to spread the batter thinly. I used a cast iron hot plate using oil to prevent the crepes from sticking to the plate. A non-stick frying pan works great too! Whisking the batter helps to make the crepes fluffy!
Once all of the crepes are ready set aside and make the scrambled eggs. Crack eggs into a bowl and add salt and whisk.
Melt butter in a pan at medium-low until foamy. Add the eggs. When they start to cook, add cheese and stir until they are done. Remove from heat.
Cut each crepe in half. Place a scoop of eggs on each half, leaving space around the edges. You can add extra cheese and some salsa if you wish. Fold bottom up, then fold one side over the other. Secure with toothpick.
POOF—EVERYTHING JUST BECAME AWESOME!! ✨🥚✨