Happy Christmas, friends!
Here we are, at the weekend, and one of the most magical of the year. I’m currently home spending time with family in a winter wonderland and couldn’t be any happier.
As a special Christmas gift to you, releasing a second post this week! Recently I decided to have friends over for a “Friendsgiving” Christmas brunch. It was perfect. We laughed for hours at the table sharing hearts and stories. Loved hearing everyone’s favorite Christmas past time memories.
I had gluten and dairy allergies at the table, so created a menu that would accommodate everyone.
A great way to set yourself up for success at parties is to plan something that has several elements. That way people can pick and choose what’s on their plate.
Decided to make gluten free crepes! For my dairy free friend, I had a delicious gluten free bagel waiting for her and recommended she swap avocado for the whipped feta. All the crepe toppings are just as delicious this route!
You can fill these crepes however you choose, but my favorite way is to spread a nice bit of whipped feta, then eggs, spinach, mushrooms, onions, and avocado. These crepes are seriously so good. Everyone at the table was wowed! ….And yet somehow this is so easy. Just the way I like it : ) .
Best served with coffee, mimosas and something sweet for a post – brunch dessert.
Warm wishes to you and yours! May you savor the beauty of the season.
A “Friendsgiving” Christmas Brunch : Savory Crepes
Yield 12 crepes
You can fill these crepes however you choose, but my favorite way is to spread a nice bit of whipped feta, then soft scrambled eggs, spinach, mushrooms, onions, and avocado. These crepes are seriously so good. Everyone at the table was wowed!
- 347g (2 cups) Feta cheese (fresh in brine if possible)
- 48g (¼ cup) olive oil
- 1 tablespoon lemon Juice
- 2 tablespoon honey
Buckwheat Crepes (Gluten Free)
Makes 4 cups batter / 12 crepes
- 12 oz. (1 1/4 cups) whole milk
- 11.5 oz. (1 1/3 cup + 2 tablespoons) water, filtered
- 2 eggs
- ½ teaspoon sea salt
- 160g (1 cup) buckwheat flour
- 114g (¾ cup) gluten free flour - 1 to 1
- 3 tablespoons canola oil
Whipped feta (see recipe)
Soft scrambled eggs
Micro greens or spinach
Smoked salmon, pulled pork, sausage or bacon (optional)
- Add fresh feta, drained from the brine to small blender. Note: if you are unable to source fresh feta, you may need more liquid to puree (fresh carries more moisture from brine).
- Blend lightly to break up, stirring as you go (it will be thick and hard to blend).
- In a small bowl, add olive oil and lemon juice. Stir.
- With blender running on low, pour liquid slowly through lid as the feta is blending to emulsify, stirring as needed to help puree. Do not overmix.
- Remove from blender and stir in honey.
- Store in airtight container in fridge for up to 5 days.
Buckwheat Crepes (Gluten Free)
- In a blender, add milk, water, eggs and salt. Mix on low speed.
- Blend after each addition: add buckwheat flour, 1 to 1 flour, then the canola oil.
- Blend for one minute until thick and creamy, yet light.
- In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter or coconut oil over high heat until warmed.
- Add just enough batter to thinly coat bottom of pan (about 80ml; 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.
- Flip and continue just until lightly browned. Be careful to not overcook or crepe will get brittle and crack.
- Remove from pan and cool. Serve immediately or store in airtight container for up to 5 days.
- Fill crepes with toppings of choice. Serve warm.