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|Lesson of the day: Its hard to take a picture of the filling in a filled crepe…|
As a part of hosting the Ratio Rally this month, I tried to make a whole variety of sweet and savory crepes. One weekend inÂ February, I hosted a brunch with friends where we had this crepe recipe and a fresh fruit crepe.
This is a great crepe with a fresh tomato and basil filling that is light, healthy, and delicious! I recommend using cherry or baby tomatoes in this recipe, I love the texture of smaller tomatoes over grown ones.
Be sure to checkÂ back to this linkÂ to see all of the Ratio Rally gluten free recipes posted.
Prep Time:Â 10 minutes
Inactive Prep Time:Â 30 minutes
Bake Time: 1 -2 minutes per crepe
Serves:Â 4 crepes
50g egg (~1 large egg)
1 tsp garlic powder
1 tsp onion powder
10g tapioca flour
15g potato starch
4-6 cherry or baby tomatoes
4 leaves of fresh basil
1/4 cup feta cheese
salt and pepper
Whisk together the egg, milk, and powders until combined. Whisk in the flour and starch. Set aside for 30 minutes.Â To make the crepes, heat a small saucepan over medium heat. Add about 1/2 tbsp of butter, and coat the inside of the pan. If there is any melted butter pooling in the pan, discard it before adding the batter, or else you’re first crepe will end up greasy (believe me).
Add a small amount of batter ( several tablespoons ) of the pan, and swirl the pan around to coat the bottom of the pan with the batter. Let cook for 45 seconds to 1 minutes. Flip the crepe, and cook for another 30 seconds.Â
For the filling, dice the tomatoes into cubes, and place into a small bowl. Chop the basil and add to the bowl with the feta and a dash of salt and pepper. Stir to combine, and use as filling for cooked crepes.