Grain Free Crepes

Wednesday, February 26, 2014 Alanna Figueira 2 Comments

This is one of my favorite recipes.  It is so easy, so whole, and so versatile.  I make these a lot for my son.  They easily roll up, so you can stuff them with whatever.  You can adjust the seasoning and omit sweetener to make a savory crepe or make a sweet breakfast or dessert crepe.  They are so delicious just on their own.  Light, buttery, and very easy to manipulate. The flavor is perfect and no one will know they're grain free.  And they will fill you up as they are high in protein and fat.  I am going to give you some ideas but my favorite are sweet breakfast crepes and fajita wraps, so I will provide recipes for those varieties.  If you eat cheese you an make a quesadilla or a grilled cheese and the cheese will seal them into little pockets of yumminess.  The possibilities are endless.  I prefer real butter in the batter, but coconut oil or ghee will also work.  



Try filling them with something sweet like:
Berries and coconut cream
Bananas and almond butter
Fruit and coconut butter
Chocolate chips, nut butter and sliced banana
Cinnamon apples and walnuts


Or something savory like:
Fajitas
lunch meats
Omlet
Scrambled eggs
Chicken salad
Tacos
Layer as lasagna noodles

Ingredients:
*for sweet variety

3 eggs
1/4 cup full fat, unsweetened coconut milk (canned)
2 tbsp tapioca flour
1 tbsp almond flour
1 tbsp coconut flour
2 tbsp melted butter, ghee, or coconut oil , plus 2 tbsp more fat of choice for frying crepes
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt



Ingredients:
*for savory fajita variety

3 eggs
1/4 cup full fat, unsweetened coconut milk (canned)
2 tbsp coconut flour
1 tbsp almond flour
2 tbsp melted butter, ghee, or coconut oil , plus 2 tbsp more fat of choice for frying crepes
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp sea salt



Directions:

1. Preheat medium skillet to low (2-3 setting).

2.  Blend all ingredients into a batter.

3.  Butter your pan and drop 4 tbsp into pan per crepe.  Swirl the pan so the batter is in a thin even layer. 



4.  Once the edges start to brown, flip your crepe and brown a min or 2 on the other side.

5.  Transfer to a plate to cool. Makes 5 crepes.

Enjoy!x


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2 comments :

  1. Mmm I'm so glad you posted these this morning. Looking forward to trying them!

    ReplyDelete
  2. Can't wait to share with you what I'm making our of your savory crepes tonight! So stinkin excited!

    ReplyDelete