Our latest favorite breakfast is gluten free crepes topped with a homemade fruit paste and a side of fresh squeezed orange juice. The meal tastes fantastic, it’s fairly quick to make, and the girls help every step of the way.
The crepe recipe is an adaptation of Chef Antonia Lofaso’s, which was featured in the July edition of Parents magazine. The fruit paste is an adaptation of something my husband used to make. He never wrote down a recipe, but it tastes like I’m making it the same. Feel free to experiment with different fruit combinations!
1 cup whole milk
1 tsp. vanilla
1 cup all-purpose gluten free flour
2 Tbs. sugar
¼ tsp. salt
¼ tsp. cinnamon
½ cup powdered sugar (for sprinkling on finished crepes)
**Whisk the eggs, milk, and vanilla in a large bowl. Whisk in the gluten free flour, sugar, salt, and cinnamon. Coat your skillet with coconut oil and set over low-medium heat. Pour ¼ cup of the batter into the skillet, swirling it to make an even layer. Cook for one minute on each side (the crepe should be lightly browned). Transfer from the skillet to a plate. Sprinkle the crepe with powdered sugar and top with fruit paste.**
1 cup chopped strawberries
½ cup blueberries
1 ounce cream cheese
1 Tbs. butter
**Put all of the ingredients into a covered pot and set over low heat for 20 minutes. Whisk the mixture every four minutes or so. Take the pot off of the heat when the paste meets your desired consistency.**
While the fruit paste is cooking we like to make fresh orange juice. I do not have a juicer so we cut the oranges in half, put a strainer over the glasses and squeeze the oranges to bits. The girls love proving their strength while doing this part, though getting messy and snacking on the ingredients is probably their favorite.
I make sure to model a positive demeanor by not overreacting to spills, offering options instead of dolling out demands, and doing my best to make cooking a fun and safe experience. I not only get to encourage their appreciation for and knowledge of cooking (teaching them about standard measurements and sanitation after handling eggs, showing them all the yummy goodness they’re capable of creating), but cooking also gives them a chance to practice kindness and patience. The girls have to take turns pouring ingredients, share the fallen flour and powdered sugar, wait for the food to cook thoroughly before they can eat, and remember to thank one another for contributing.
We all enjoy the meal so much more knowing that everyone worked together to create it. I hope your family enjoys this wonderful crepe recipe!