Eggs and Avocado Combine For the Perfect Healthy Breakfast
Enjoy this guilt- and gluten-free recipe from our friends at GFF Magazine.
Who needs fussy, wheat flour–based crepes when you can whip up a protein-packed GF crepe batter that doesn't need to rest overnight, never gets rubbery, and is versatile enough to become your go-to wrap for everything from breakfast to dinner to dessert? Make it into a snack with a schmear of butter or Nutella or a meal with fillings ranging from sautéed veggies to sliced sausages to smashed avocado and a fried egg. Regardless, it's a guiltless cure for the munchies.
Olive Oil–Fried Egg and Smashed Avocado
INGREDIENTS
- 1 cup garbanzo bean flour (aka chickpea flour)
- 1⁄2 teaspoon kosher salt
- 1 tablespoon plain yogurt, whey (the liquid that separates from yogurt), or water
- Olive oil or gluten-free cooking spray
- 4 eggs
- 1 avocado
INSTRUCTIONS
In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.
Squeeze 1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.