Thursday, January 19, 2017

Savory cheesy crepes with country potatoes and gravy (oh yeah...and they're gluten-free!)

Gluten free potato gouda savory crepes

Ever since I was a little kid, breakfast has been my favorite meal of the day.

It totally still is! Every weekend we wake up and cook a HUGE breakfast. We cycle through certain basic favorite meals a lot (hash browns, pancakes, biscuits and gravy, but especially crepes. So much that even when we ate Paleo I posted a paleo crepes recipe

Well since we started eating gluten-free (I totally looks like we experiment with our diet a lot huh? I guess that's fair!) foods like crepes and garnishes like country gravy have been a bit harder to make. With the Paleo diet, you give things up, but with gluten-free cooking you don't want to miss out on your favorites, you want to eat them and, you know, just not have gluten!

These crepes were perfect, but instead of leaving them good ole' fashioned crepes I decided to make them savory. Not just savory, but to fill them with gouda cheese and country fried potatoes and smother them in bacon country gravy. 

Yeah it was amazing.

You know you want this recipe, so click through for the details! I promise it's super easy to make.

Savory gluten-free country potato gouda crepes


for the gravy:

1 onion, diced
3 tbsp butter
2 garlic cloves, minced (or 2 tsp pre chopped garlic)
4 slices bacon, cooked and crumbled
4 cups milk
1/8 cup of bob's red mill gluten-free flour
1 tsp corn starch

For crepes: 

1 cup of gluten-free baking mixed flours (I used Bob's Red Mill 1:1 baking flour and I love it, I've used it before and I always keep some on hand)
2 cups of milk2 tsp salt2 Tbsp melted butter5 eggs
1 tsp garlic powder

For the filling:

Four potatoes, diced
sliced gouda (or whichever cheese you prefer!
olive oil, salt and pepper to taste


1. In a large bowl, whisk together the flour and eggs. Then slowly add the milk, butter, salt, sugar and vanilla, stirring until combined.

2. Heat a lightly greased frying pan over medium low heat. Pour or scoop the batter into your pan. I used a 1/4 cup measuring cup, which ended up being the perfect amount per crepe. Tilt the pan in a circular motion so the batter coats the pan evenly.

3. Cook each crepe for about 2 minutes per side, flipping it when the edges start to brown. This point will be a little different each time because each crepe will have slightly different thicknesses. 

4. Fry your potatoes in the olive oil, and set aside.

5. To make your gravy, melt your butter in a pot, and saute your onions and garlic. Once they're soft, throw in your flour and corn starch and mix in. Slowly add in your milk, whisking thoroughly so you don't end up with flour chunks! Mix in your bacon crumbles and salt and pepper to taste.

6. Keep stirring your gravy until it begins to thicken, then remove from heat.

7. Take your crepes, fill with potatoes and cheese, fold over and top with country gravy! If you're feeling extra fancy, top with more bacon crumbles (because I know you made more than the four slices the recipe called for...c'mon, it's bacon!) and chopped green onions!  

Put in your face! Then another one. No one will judge you if you eat a third. 

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