1 3/4 c. featherlight mix
3/4 tsp xanthan gum
1 Tbs. baking powder
1 tsp baking soda
1 Tbs. sugar
1 tsp. cinnamon
1/2 tsp salt
6 Tbs. butter flavored shortening
3/4 c. milk
4 Tbs. melted margarine
6 Tbs. brown sugar

Mix dry ingredients. Cut in shortening with a pastry blender or two knives, until shortening is the size of peas. Add milk all at once. Quickly mix together with a fork. Pat into a 9X9 inch pan. Top with melted margarine and brown sugar. Bake at 450 degrees for 12-15 minutes.

Crepes are wonderfully versatile. You can eat them for breakfast wrapped around a variety of fruits, and or top them with jam and whipped cream. You can eat them with butter and syrup, or wrap them around eggs and sausage. Leftovers can be used for dinner by filling them with chicken, cream cheese, and vegetables. The possibilities are endless!

3 c. milk
6 eggs
1 Tbs. melted butter or oil
1 tsp. salt
½ tsp. xanthan gum
1 c. Featherlight mix
½ c. GF mix

In a large bowl, beat milk, eggs, and melted butter until smooth. Slowly add salt, xanthan gum and flours. Mix until the batter is the consistency of heavy cream.

Heat a 6-inch crepe pan or a non-stick frying pan on medium heat. (If your pan is older, it sometimes helps to spray it with non-stick cooking spray.) Spoon 2 to 4 tablespoons of batter into the bottom of the pan. Move pan from side to side to coat bottom.

Brown the crepe on one side and then flip with a spatula and brown the other side. Keep warm in the oven. Serve with your favorite toppings.

These can be frozen to use later. Thaw overnight in the refrigerator.

Makes approximately 15 crepes.

Topping Ideas: whipped cream, any fresh fruit, cinnamon and sugar, syrup, butter, chicken, sausage and eggs, tomatoes and bacon, powdered sugar, hard boiled eggs, cream cheese and jam.

serves 2

4 eggs
2 corn tortillas
2-4 Tbs. oil
1/4 c. crumbled bacon or chopped ham
1/4 c. shredded cheese
salt and pepper

Cut tortillas in 1 inch pieces. Fry until crisp in hot oil. Break in eggs. Season to taste with salt and pepper. Scramble eggs. When almost finished add bacon or ham and cheese. Remove from heat. Serve.

2 c. featherlight mix
1 tsp. xanthan gum
5 tsp. baking powder
1/2 tsp salt
2 1/2 Tbs. sugar
2 c. milk
5 Tbs. oil
2 eggs

Mix dry ingredients. Mix wet ingredients. Mix both together. Cook!

This recipe comes from Finland. We adapted it to make it gluten free and they taste wonderful. The pancakes are very similar to crepes only sweeter.

My kids love them!

2 1/2 c. milk
1/2 c. sugar
1/2 tsp. salt
1/4 c. oil
1 3/4 c. featherlight mix
2 eggs

Beat ingredients together
Let the batter sit in the fridge for 20-30 minutes.

Pour about a 1/4 c. of batter into pan. It will be thin. Fry until slightly brown, flip and cook about 1 minute more.

Top with whip cream and jam- roll and eat.

1 c. featherlight mix
1/2 tsp xanthan gum
1/4 c. sugar
1/2 tsp salt
1 c. milk
4 eggs beaten
2 Tbs. margarine
1 (16 oz) can sliced peaches, diced
1/4 c. chopped pecans
1/4 tsp. cinnamon

Heat over to 425 degrees.

Mix together featherlight, xanthan gum, sugar, salt, milk, and eggs. Beat with a wisk until smooth. Place margarine in a 9X13 pan. Melt in hot oven until margarine is sizzling (about 3 minutes) Remove pan from oven. Tilt to spread margarine over the entire bottom of the pan. Immediately pour batter into the hot pan. Top with diced peaches, pecans and cinnamon. Return pan to oven. bake for 16-20 minutes (until golden brown) Serve with syrup or cream.

Serves 4-6 depending on how hungry you are!!!

8 eggs, beaten
1/2 c. sour cream
1/2 c. milk
1 1/2 c. cheese, grated
1/4 tsp. salt
1/8 tsp. pepper
1 dash mace (or nutmeg)
1 dash cloves


Preheat oven to 325 degrees;. Line a pie plate with parchment paper. (Line two pie plates if they are shallow, or if you have added a lot of extra ingredients.)

In a large bowl, beat together the eggs, sour cream, milk, cheese, and spices. Add any extra ingredients you desire (see ideas below). Pour the egg mixture into the pie plate. Bake at 325° for 35 - 40 minutes (a knife inserted in the middle should come out clean). Remove from the oven and allow to sit for 10 minutes before serving.

Extra ingredients: Add one or more of the following:


6 slices bacon, cooked and crumbled
1/2 a sweet onion, chopped and sautéd
1/2 a bell pepper, diced and sautéd
2 Tbs. canned diced green chilies
1 small clove of garlic, pressed and sautéd
3 c. chopped fresh spinach

1/2 c. diced bell peppers
1/4 c. diced onions
1/4 - ¯1/2 lb. bacon
6 eggs
1/2 c. sour cream
1/2 c. cottage cheese
1/2 c. shredded cheese (I use a 4 cheese blend from Costco)
salt and pepper

Preheat oven to 350 degrees.

Sautee peppers.

Cut bacon into 1/4 inch pieces (I do this with my kitchen shears), then cook it until it is crispy. Allow bacon to cool on paper towels, to absorb most of the bacon grease.

In a medium bowl, beat eggs with a whisk. Add sour cream and mix well - enough to eliminate any big lumps of sour cream. Stir in cottage cheese, shredded cheese, some salt and pepper, and the cooked bacon and peppers.

Line 2 pie plates with parchment paper. Pour the egg mixture into the two pans, trying to split the solid bits (like peppers and bacon) evenly between the 2 pans. (When I double the recipe, I split the egg mixture between a pie plate and a 9x13 pan.)

Bake at 350 degrees for about 30 minutes. Remove from the oven, cut, and enjoy!

Gluten Free Waffles (Buy the Mix Here!) 3 eggs separated
scant 1/4 c. sugar
1 3/4 c. milk
1/2 c. oil
2 c. featherlight mix
1 tsp. xanthan gum
1/2 tsp. salt
1 Tbs. baking powder

Beat egg whites until stiff. Slowly add sugar, until the whites form soft peaks. Beat together egg yolks, milk, and oil. In another bowl, mix featherlight mix, xanthan gum, salt, and baking powder. Mix milk mixture into flour. Fold the resulting mixture into the egg whites. Bake on a hot waffle iron. Keep waffles in a warm oven (with the door cracked open) until you are ready to eat. Any leftover waffles may be placed in Ziploc bags and frozen. They may then be reheated in the toaster.