The Wins:

Sweet brunch treat without the work
GF, DF, Vegan option
Easy, quick breakfast

5 minutes to an allergen friendly breakfast:

I’ve been gluten free for years for one immune issue. With a recent diagnosis of another (EoE, or Eosinophilic Esophagitus) dairy free is now a must as well. Le sigh.

Finding delicious food that I can safely eat is a struggle. Eating out- ESPECIALLY breakfast/brunch is almost impossible. Most breakfast foods are made or filled with wheat or dairy, and if not, they’re most often shared with cooktops and fryers that are.

Crepes are one of my absolute favorites but take a long time (make batter, rest batter, cook batter, fill crepes) and if you’re dairy or egg free, they’re even more difficult.

Here’s a fast version that can be tailored to almost any allergen:

Grab your fave allergen friendly tortillas (scan the barcode while you’re shopping using the #figapp from @foodisgoodco and look for the ✅ to KNOW without wading through ingredients lists)

For dairy free, I make a quick cashew ricotta. If you’re nut free, use whatever ricotta style item you’d like. Drizzle on some fig preserves, fresh rosemary and top with honeyed blueberries for a fast but delicious breakfast that everyone can eat.

Let’s start cooking!

• Grab your favorite allergen friendly tortillas. (As mentioned above: My gastroenterologist recommended the FIG app for help in easily and quickly sourcing allergen safe ingredients while shopping. It’s been an amazing time saver, it’s free and I highly recommend.) The tortillas I used in this recipe with Mission chickpea. They are wheat and dairy free with a nice neutral flavor. Perfect for sweet or savory meals.
• Cashew Ricotta. I whip up my own but you can find whatever substitute you’d like or need for your diet. Diary is good with you? Use traditional ricotta. Need vegan and nut free? Blend up some silken tofu and use that.
• Fig preserves, your favorite brand.
• Fresh rosemary, de-stemmed. if you only have dry, grind or chop it finely.
• Frozen blueberries. I always have these on hand and they are significantly less expensive than fresh. If fresh is available to you, use that.
• Raw honey. The thick, opaque style if you can find it. If not, runny raw honey is good. Vegan or preparing this for kids under 1? Use maple syrup instead.
• Miyokos cultured cashew milk butter. I am not affiliated with that brand but if you are not nut allergic, I definitely recommend. They also have an oatmilk variety which is a little softer but works well.

Heat a skillet with a small pat of butter and gently heat a tortilla, flipping to coat, until warm a slightly brown. To one side of the tortilla, add 2-3 tablespoons of cashew ricotta, 1-2 teaspoons of fig preserves and 1/2 teaspoon of fresh rosemary. Fold the non-filled half over the filling and remove crepe to a plate.

Using the same pan, add another teaspoon of butter, the frozen blueberries, 1-2 tablespoons of honey and heat until bubbly.

Pour blueberry sauce over the crepe, dollop more ricotta on top and serve while warm.

Watch how it’s made:

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