Caramelized Onion and Cheddar Cheese Crepe

Name: Caramelized Onion and Cheddar Cheese Crepe
Yield: makes 12
Ingredients: 3/4 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour; 1/4 cup brown rice flour; 1/2 teaspoon xanthan gum; 1/4 teaspoon salt; 1/4 cup melted refined coconut oil or canola oil, plus more for brushing the pan; 1/2 cup rice milk; 3/4 cup hot water; 2 tablespoons melted refined coconut oil, canola oil, or olive oil; 1 cup chopped yellow onion; 1/2 teaspoon salt, plus more for sprinkling; 1/2 teaspoon black pepper, plus more to taste; 1 cup vegan cheddar cheese

December 9, 2011

Are you the type that religiously grabs whatever savory dinner leftover is in the refrigerator the following morning? Or maybe you’re the sort who is just as inclined to pull together a little salad as you are to devour a donut the second you roll out of bed. How about this: Do you prefer pancakes for dinner? I get it and I am right there with you. There’s no real rhyme or reason to what I eat and when, and some mornings I just can’t cope with the thought of an indulgent sweet, no matter how perfectly prepared. To this end, we need to give the savory breakfast back its gluten-free dignity. So I made some crepes. These guys are unimaginably easy to whip up, and it will take you no longer than fifteen minutes to have a hot, cheese-dripping meal set out before you. Plus they are pretty fancy-sounding, no? If you are too sleepy to caramelize the onion, these are just as good without it.

Recipe notes

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