Are you the type that religiously grabs whatever savory dinner leftover is in the refrigerator the following morning? Or maybe you’re the sort who is just as inclined to pull together a little salad as you are to devour a donut the second you roll out of bed. How about this: Do you prefer pancakes for dinner? I get it and I am right there with you. There’s no real rhyme or reason to what I eat and when, and some mornings I just can’t cope with the thought of an indulgent sweet, no matter how perfectly prepared. To this end, we need to give the savory breakfast back its gluten-free dignity. So I made some crepes. These guys are unimaginably easy to whip up, and it will take you no longer than fifteen minutes to have a hot, cheese-dripping meal set out before you. Plus they are pretty fancy-sounding, no? If you are too sleepy to caramelize the onion, these are just as good without it.

　　

Ingredients

makes 12

　　

Crepe

3/4 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

　　1/4 cup brown rice flour

　　1/2 teaspoon xanthan gum

　　1/4 teaspoon salt

　　1/4 cup melted refined coconut oil or canola oil, plus more for brushing the pan

　　1/2 cup rice milk

　　3/4 cup hot water

　　

Filling

2 tablespoons melted refined coconut oil, canola oil, or olive oil

　　1 cup chopped yellow onion

　　1/2 teaspoon salt, plus more for sprinkling

　　1/2 teaspoon black pepper, plus more to taste

　　1 cup vegan cheddar cheese

　　

Step 1

To make the crepes, in a medium bowl whisk together the flours, xanthan gum, and salt. Add the coconut oil, rice milk, and hot water and stir with a rubber spatula until a thin batter forms.

　　

Step 2

Heat a low-sided 8-inch skillet or crepe pan over medium-high heat. Add 1/8 teaspoon coconut oil to the skillet and brush to coat the bottom of the skillet. Pour 1/3 cup batter into the pan and rotate it so the batter coats the entire surface. Cook the crepe until the top is dry, about 1 minute. Slide the spatula under the crepe and flip it. Cook until golden, about 1 minute more, and transfer the crepe to a cooling rack or a plate. Repeat with the remaining batter.

　　

Step 3

To make the filling, in a large sauté pan melt 1 tablespoon of the coconut oil. Add the onion and cook until soft and nearly translucent, about 4 minutes. Add the salt, pepper, and cheese and cook until the cheese is melted.

　　

Step 4

Lay the crepe on a work surface and spread a layer of filling over the crepe. Sprinkle with a dash more salt and close the crepe. Continue until all the crepes are dressed. Serve immediately.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.