Paleo Crepes (GF, DF, SF)
This recipe was originally created on a Christmas morning. A family favorite to begin our holiday morning, the year we went gluten free was a challenging Christmas morning. It took several attempts and batches before I finally got "it right". We love these crepes, and a flat ceramic pan makes flipping much easier, using a bit coconut oil on the pan between each crepe.
Ingredients:
5 eggs, organic and from cage free chickens
1/2 cup almond flour
2 T. raw honey
2 T. Silk brand almond milk, or make your own
1/2 teaspoon pure vanilla extract
Pinch of Celtic or Himalayan Sea Salt
1 tsp. coconut oil
Beat eggs in large bowl. Add in and stir remaining ingredients. Melt coconut oil on hot surface of cooking pan. Pour in 1/4 cup of batter, depending on the pan you are using, and desired size of crepes.
The key, I found, was to allow the crepes to cook thoroughly, and be fairly brown on the first side down to help stabilize the crepe for flipping.
Tips from the Test Kitchen show on PBS Create on how to successfully make crepes:
1. Heat pan properly - DO not use vegetable oil (avoid hydrogenated oils!) as they say, EVOO or coconut oil is preferred
2. Test skillet to ensure it has reached proper temperature (leave on medium for a minute)
3. Right amount of batter - use 1/4 cup to a 12" skillet
4. Know when to flip - when you see a little browning around edge of crepe it is time to flip it.
The beauty of crepes is that so little flour is used that it doesn't really matter what kind - per the Test Kitchen. Using almond flour is a sweet delight for fruit topped, breakfast crepes. We topped our Christmas Crepes with fresh strawberries, and processed additinal berries in the blender with a bit of honey, to make an all natural syrup. If dairy is not an issue for your - top with organic whipped cream. Note that coconut milk makes a wonderful whipped cream!
Change it up!
For Savory crepes. Use brown rice or quinoa flour with some herbs in the batter, and you will have a homemade, savory wrap perfect for sandwiches, beans and greens, or whatever you might wish for a gluten free meal. I absolutely love spinach, fresh tomatoes and striips of grilled organic chicken in a wrap toped with fresh guacamole. Crepes can be made ahead of time and refrigerated, separating with wax paper in between each crepe. I encourage you to think outside the box when it comes to adding foods to the inside of your crepes.
Happy gluten free cooking!
Ingredients:
5 eggs, organic and from cage free chickens
1/2 cup almond flour
2 T. raw honey
2 T. Silk brand almond milk, or make your own
1/2 teaspoon pure vanilla extract
Pinch of Celtic or Himalayan Sea Salt
1 tsp. coconut oil
Beat eggs in large bowl. Add in and stir remaining ingredients. Melt coconut oil on hot surface of cooking pan. Pour in 1/4 cup of batter, depending on the pan you are using, and desired size of crepes.
The key, I found, was to allow the crepes to cook thoroughly, and be fairly brown on the first side down to help stabilize the crepe for flipping.
Tips from the Test Kitchen show on PBS Create on how to successfully make crepes:
1. Heat pan properly - DO not use vegetable oil (avoid hydrogenated oils!) as they say, EVOO or coconut oil is preferred
2. Test skillet to ensure it has reached proper temperature (leave on medium for a minute)
3. Right amount of batter - use 1/4 cup to a 12" skillet
4. Know when to flip - when you see a little browning around edge of crepe it is time to flip it.
The beauty of crepes is that so little flour is used that it doesn't really matter what kind - per the Test Kitchen. Using almond flour is a sweet delight for fruit topped, breakfast crepes. We topped our Christmas Crepes with fresh strawberries, and processed additinal berries in the blender with a bit of honey, to make an all natural syrup. If dairy is not an issue for your - top with organic whipped cream. Note that coconut milk makes a wonderful whipped cream!
Change it up!
For Savory crepes. Use brown rice or quinoa flour with some herbs in the batter, and you will have a homemade, savory wrap perfect for sandwiches, beans and greens, or whatever you might wish for a gluten free meal. I absolutely love spinach, fresh tomatoes and striips of grilled organic chicken in a wrap toped with fresh guacamole. Crepes can be made ahead of time and refrigerated, separating with wax paper in between each crepe. I encourage you to think outside the box when it comes to adding foods to the inside of your crepes.
Happy gluten free cooking!