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This week many of the contributors for Sunday Supper have taken off to party away at the Food & Wine Conference in Orlando, Florida. But as you can see, we didn’t leave you hanging! This week we brough you recipes that are great for brinner (breakfast for dinner)! This week I made gluten free crepes!
Someone recently asked me what the key is to making crepes, and I’ll share with you what I told them; it’s okay if it isn’t perfect. The first two crepes I made for this batch did not turn out well, and for me it normally isn’t until the third crepe that I actually make something that turns out well.
For my gluten free batter, I like to use a blend of lighter flours that won’t weigh down the batter and make it heavy, so avoid blends that are heavier in potato starches. Also, I don’t add any gums to my crepe batter because I prefer the texture of crepes without the gums.
Check out all the breakfast delights to satisfy your brinner wishes.
Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sauted Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles  One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Adventures
Baked Berry French Toast from Table For Seven
Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
Crumpets with Whipped Honey Orange Butter from Kudos Kitchen By Renee
One Pan Full English Fry-up from Food Lust People Love
Leek, Mushroom and Gruyre Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Bacon and Egg Breakfast Tarts from Vintage Kitchen Notes
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes from No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
Zucchini Pancakes with Sauted Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
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Serves 6 crepes
Prep Time: 10 minutes
Cooking Time: 20 minutes


8basil leaves
3.5 ozfeta cheese
2 tbspcrumbled bacon
1 cupgluten free flour (no gums)
3 tspsugar
1/4 tspsalt
2 cupsmilk
1/4 tspvanilla
2 tbspmelted butter, room temperature


  1. Dice the tomato, and mince the basil. Combine the filling ingredients in a bowl and set aside. In a small bowl, mix the flour, sugar, and salt. Set aside.

  2. In a medium mixing bowl, whisk the eggs for about 1 minute. Add the milk and vanilla and whisk for another minute to aerate the eggs. Whisk in the flour mix, followed by the butter mix.

  3. Preheat a non-stick griddle pan (make sure it has edges) over medium heat. Depending on the size of pan, pour 3-4 tbsp of batter onto the pan. Spread the batter until an even coat is on the griddle pan. Wait for 2 minutes, or until air pockets form under the crepe. Use a spatula to separate the edge of the crepe from the pan, and carefully flip the crepe. I normally flip it onto a plate and then use spatulas to carefully flip and transfer back to the pan. Cook it for another 1-2 minutes and transfer to the plate. Fill with some of the filling, and serve!

  1. T.R. says:

    You should definitely try! They may not come out perfect the first few times, but that’s ok! It normally takes me 2-3 tries before I start making crepes that I’m happy with.

  2. Nancy says:

    Basil and tomatoes were made to be together. I almost always throw in basil when I’m making a tomato dish. And your crepes look wonderful, T.R.! I’ve only tried making them once at a cooking class a year ago. My crepes were a hot mess – every single one of them was torn. But they tasted good so that’s all that matters, right?

  3. T.R. says:

    Yeah! And I hear you on hot mess, when I was making the batch for this recipe, my first one was a fail because the pan was too cold, the second I ripped it straight down the middle. There’s definitely an art to making crepes!

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