French Toast, Pancakes and Waffles
Goat Cheese Filled Crêpes with Alicante Bouschet Jelly

Makes 4 Servings

1 cup gluten free flour*
1 tablespoon oil
3 eggs
1 cup rice milk*
1 teaspoon vanilla extract
Additional oil for crêpe pan.
4 ounces goat cheese, at room temperature
Alicante Bouschet or other grape jelly, at room temperature

Mix crêpe ingredients together. Heat a nonstick griddle or crêpe pan and coat very lightly with oil (use a brush). Pour about 5 tablespoons of batter onto the griddle. Cook about one minute; flip and cook the other side. Continue until all batter is used (will make 12 crêpes). At serving time, spread goat cheese onto the crepes. You can either roll the crêpe or fold into thirds. Top with jelly and serve. *If gluten and dairy are not a concern, you can use white flour and regular milk.

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“Guests who need a gluten/wheat free and/or dairy free breakfast love these crêpes. Other guests won’t even notice the alternative ingredients!” —Innkeeper, Sequoia View Bed & Breakfast--Sequoia View Bed & Breakfast/Cedar View Winery
Address: 1384 South Frankwood Avenue
Sanger, CA
Telephone: 559-787-9412
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