The other morning I woke up with a craving for some apple breakfast baked good and couldn’t decide what to make. I thought about a making a gluten-free apple muffin or pandowdy, but it all seemed like too much work. Then all of a sudden I thought about a recipe for gluten-free crepes that I’d perfected in Japan one summer when I was living without an oven and dying for baked goods. I made them a little healthier with brown rice flour instead of white, and tweaked them a little bit to suit a cast-iron skillet apple pie filling. I added pecans for fun and a little extra protein and had a gluten-free breakfast that would work for a special anniversary breakfast, Valentine’s Day morning, or even just a slow Saturday. If you add cashew cream, ice cream, or whipped cream they’d be even better- but I didn’t think I needed the extra calories. However you serve it, this Apple-pie inspired crepe recipe is delicious and I hope you enjoy it!
Added to this Gluten-free Breakfast Carnival
Gluten Free Apple Pie Crepe Recipe
1/2 cup brown rice flour
1/2 teaspoon salt
3 eggs, beaten
3/4 cups milk (dairy free is fine)
1/8 cup white wine (brandy,sherry or any other GF alcohol would also be fine)
2 tablespoons melted butter or dairy free margarine
1/4 tsp vanilla
4 organic apples, peeled and slice
1/2 tbsp- 1 tbsp. butter or dairy free margarine
Combine brown rice flour and salt in a medium bowl. Create a well in the middle and add eggs, milk, wine, melted butter or vanilla. Whisk together until smooth. Cover bowl with saran wrap and refrigerate for 25 minutes.
Heat 1 tbsp. butter or margarine in a cast iron pan on medium until it melts. Add apple slices and let them begin to cook and brown slightly. Drizzle with fresh squeezed orange juice and let brown a bit more. When the juice has absorbed, add vanilla. Sprinkle with cinnamon to taste. Turn apple slices when nicely browned and add another tbsp. butter or margarine to the pan if needed. When the apples are almost done, sprinkle with raw sugar. Fold in to evenly distribute sugar. Remove from pan.
Add a little butter or margarine to the pan and as it starts to melt, throw in your pecans. Season with cinnamon. Turn as it begins to brown and sprinkle with organic raw sugar. Let it caramelize for another 30 seconds or a minute, and sprinkle sugared pecans on the apples.
To make crepes, heat a nonstick frypan on medium. Whisk chilled batter until smooth and measure 3-4 tbsp. (about 1/4 cup) batter into a measuring cup. Pour batter into pan and swirl so that batter evenly covers the surface of the pan in a crepe. Place on burner and let cook until edges start crisping. Gently peel off the crepe and flip to the other side briefly to crisp and brown slightly.
To serve, fill crepe with apple pie filling and pecans.
Cashew cream, whipped cream or vanilla ice cream would take this recipe to a whole new level!
A delicious recipe for special occasions, or just because.