It was breakfast for dinner at CEC this week as we dug into gluten-free crepes filled with all manner of loveliness!!
We started with glasses of sweet Spanish wine with red-pepper hummus, chips and a platter of wafer-thin, salty capicola.
Cameron fried up a whole mess of bacon and more capicola, and oooeee, that platter was picked clean in no time flat! 🙂
Then it was time for the crepes, piping hot off the griddle where Michael and Selwyn were busy pouring batter and flipping crepes as fast as they could.
We had all sorts of delicious fillings, from Cameron’s Icy Peanut Butter Banana Mascarpone…
…to Kat’s food grade lavender buds and…
…orange blossom honey.
We slathered some with Deb’s Nutella and Toby’s bananas…
…and others with Toby’s strawberries and my fresh goat cheese.
I loved every configuration but I think my favorite was Nutella with lavender. Like chocolate perfume! 🙂
Darren ended our feast with frosty glasses of the limoncello we made last week…but I’ll tell you all about that another day. 🙂
Gluten-Free Crepes
Darren had Pamela’s Gluten Free Pancake and Baking Mix, so Michael used it, adding vanilla and sugar.
Cameron’s Icy Peanut Butter Banana Mascarpone
Ingredients:
1 cup Smooth Peanut Butter
2-4 frozen bananas
Small tub mascarpone
Directions:
- Blend everything together in a food processor until smooth.
- Spread on crepes or eat right out of the bowl.