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 flourCbased 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 saut¨¦ed veggies to sliced sausages to smashed avocado and a fried egg. Regardless| it’s a guiltless cure for the munchies.

Olive OilCFried Egg and Smashed Avocado

From GFF Magazine

Olive OilCFried Egg and Smashed Avocado


This batter can be made and kept in the fridge for up to three days| though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked| the crepes can be stacked between wax paper or nonstick parchment paper| wrapped airtight| and refrigerated for one day or frozen for up to a month. To serve frozen crepes| defrost them in the refrigerator| then reheat them briefly in a hot skillet.