We have this little tradition. It's called Hobbit Breakfast.
Every Sunday after Church we come home and cook up a warm, hearty "second breakfast."
It's become so popular with my kids that they discuss the details throughout Mass.
I'll get an "attempted whisper" - usually accompanied with splattering saliva in my ear
while trying to pray, in pew, "Are we having pancakes or eggs today, momma?!
And and and be-cwuz I wuv sy-wup - we need sy-wup."
It's all baking, frying, flipping, sizzling, and uncontrollable drizzling of the maple
syrup when we get home. It's cozy. Reminds me of "home." As the world should be.
gluten free, grain free, dairy free
1 C. quinoa flour
1/4 tsp. sea salt
1 C. water or non-dairy milk
1 tbls. sunflower oil
Whisk ingredients together until smooth. Crepe batter should be runny.
You may have to add another 1/4-1/2 cup of water or non-dairy milk to reach
the desired consistency.
Heat 2-3 tbls. of sunflower oil in skillet. Pour in 1/2 c. of batter - tilting the pan
in a circular motion to allow the batter to spread out. Think thin.
These take about 2-3 minutes on each side. We like ours on the crispy side, so we usually
let them go for a few minutes longer. Add more oil to pan as needed with each new crepe.
Fill 'em up, wrap 'em up, devour like a true citizen of The Shire.
Yields 4-5 crepes.