All posts tagged: breakfast

Classic Crêpes (Gluten Free)

 At the end of August I had the treat of being whisked off to fabulous European lands, including the epicenter of all that is delicious in this world – Paris.  I love French food. I ate more meat and cheese in about two days than anyone should consume on an annual basis and it was incredible.  I was never left pining for something delicious while I was there, but it was a bit tragic that I couldn’t enjoy some of the most iconic staples of the cuisine… like crepes. Crêperies are everywhere. Everyyyyywhere. They’re the Parisian equivalent of NYC falafel carts. I read around the internet and it seems like crêpes are pretty basic. I’m not sure why I hadn’t attempted them before, but they came out brilliantly on the first shot (a rarity in the kitchen – you should have seen the breadstick debacle of Friday night). I kept it basic – Flour, Eggs, Salt, Butter and Milk – proportions of which were all borrowed and adjusted from reading about 100 near-identical gluten-filled crêpe recipes on the interweb. ½ Cup Butter, melted ½ tsp Salt 1 …

Gluten Free Bagels

A good bagel can cure pretty much anything. When I went gluten free I knew I’d miss them dearly, particularly during running season (or any time I may have had a few too many the night before).  The first ones I tried were from Udi’s brand and I’ll say that they’re quite acceptable when toasted (as most gluten-free bread-based products are) but (there’s always a but) 1) Store-bought variety are quite pricey when you’re accustomed to buying their wheat counterparts 2) They’re never fresh. At least when they get to you. A HOT bagel, boiled just moments ago and straight from the oven was just not to be replicated by a few minutes in the microwave. The winning combination has been a game of trial and error and reading somewhere around 500 other variations to come up with what I’ve found to be perfection.  Feel free to play with and tamper for your own enjoyment. For me, this is all it takes. Ingredients (not pictured – maybe next time): 2/3 cup Milk (or Buttermilk, if you roll like that) …