Sweet Peas Gluten-Free Crepes - Capitola

Sweet Pea's Entrance

Over New Year's Eve, I was lucky enough to spend a few days in the Capitola area. My family and I checked out the original Sweet Peas Cafe, known for their gluten-free crepes. They also offer gluten-free sandwiches, as well as dairy-free options. I was not disappointed.

I ordered a classic gluten-free crepe (a mere 50 cents more than the wheat version) flavored with lemon and sugar. It reminded me of the first authentic crepe I had when I was 21 years old and living abroad in England. Simply put, it was delicious. The flavors were delicate, while the crepe itself was light, yet sturdy enough to not fall apart, like so many gluten-free alternatives. Sweet Peas also offers lots of savory crepes, in addition to the sweet variety.

It's a small, casual place, no white table cloths here. It has a beachy, modern, cozy vibe. Good for reading the morning paper and setting into the day. The kind of place locals know about but is a bit off the beaten path. For anyone who's gluten-free, it's well worth a visit, especially since it's just a few minutes away from beautiful Capitola beach and wharf.

The menu.

If only every specials board ended this way!

My son excitedly awaiting breakfast.

My lemon sugar crepe.

View of charming nearby Capitola.

One happy gluten-free lady!

One Skillet Sausage and Tomato Frittata (Gluten-free, Dairy-free)

Sausage & Tomato Frittata 

(gluten-free and dairy-free)

Last week, a dear friend surprised me with a gift of cookbook featuring gluten-free and dairy-free recipes.   Thanks again, Kathy!  When my original Mother's Day brunch plans in San Francisco fell through due to me and my toddler becoming sick, my husband, Rob, was nice enough to make this wonderful sausage and tomato frittata from my new cookbook.  It was absolutely delicious, especially with a healthy sprinkle of salt and pepper on top.   Rob topped his frittata with some spicy salsa.  We enjoyed it with a side of fresh melon salad and some bubbly.   It's flexible enough to make for breakfast, lunch, brunch, or dinner.  Hope you like it as much as we did!

 I LOVE a one-skillet meal.

Ingredients
4 gluten-free sausages (I prefer pork but you can also use turkey or a veggie substitute)
Sunflower oil
4 boiled potatoes (cooled and diced)
8 cherry tomatoes
4 eggs (beaten)
Salt & pepper

Instructions

• Preheat the broiler to medium-high.  Arrange the sausages on a foil-lined broiler pan and cook under the preheated broiler, turning occasionally, for 12-15 minutes, or until cooked through and golden brown.  Let cool slightly, then slice into bite-size pieces.
• Meanwhile, heat a little oil in a medium (10-inch) heavy skillet with an ovenproof handle over medium heat.  Add the potatoes and cook until golden brown and crisp all over, then add the tomatoes and cook for an additional 2 minutes.  Arrange the sausages in the skillet so that there is an even distribution of potatoes, tomatoes, and sausages.
• Add a little more oil to the skillet if it seems dry.  Season the beaten eggs to taste with salt and pepper and pour the mixture over the ingredients in the skillet.  Cook for 3 minutes, without stirring or disturbing the eggs.  Place the skillet under the preheated broiler for 3 minutes,  or until the top is just cooked.  Cut into wedges to serve.

Mother's Day brunch is served.  

Thanks for cooking (and for the flowers), Robert!

Recipe courtesy of Gluten, Wheat, & Dairy Free, Parragon Books Ltd., UK.

Product Review - Udi's Cinnamon Raisin Bagels

Udi's Cinnamon Raisin Bagel

Recently, my husband surprised me by coming home from a supermarket trip with cinnamon raisin bagels from Udi's.  I had previously tried their plain bagel and was curious about this one.  Admittedly, since I'm originally from the northeast, I have a real bias toward New York bagels.  Even wheat bagels on the west coast just don't taste a thing like a real New York bagel - light, airy, fresh, and uniquely doughy.  As New Yorkers say, "Whatareyougonnado?"  So a New York bagel this is not.  

That said, I was pleasantly surprised by the flavor (not too sweet) and the firm texture (no crumbling like so many other non-wheat products) of these bagels.  Sometimes I find non-wheat flour to be so absorbant (like a sponge) that I feel like I have to overload my g-free toast or bagel with butter just to taste it and then it usually feels like a 5 pound brick.  Not the case with these bagels at all.  My only real complaint is a small one; every bagel in the packet was precut such that there was a huge fat side (notice how large my bagel is in the photo?) and a skinny, pathetic side.  

Overall, though, Udi's Cinnamon Raisin bagel is a solid addition to the g-free line-up and one that adds some much needed diversity to my quick and easy g-free breakfast options.  Just a few years ago, if you were gluten-intolerant you were grateful if you could find ANY g-free bagel, so when one manufacturer alone has 3 g-free varieties, you know things are moving in the right direction.