Tuesday, May 1, 2012

Grain Free Crepes

I've been exploring grain free and starch free baking a lot lately. I want to save starchy gluten free baking for special occasions and make grain and starch free baking more common in our home. There are many recipes and options out there plus wonderful health benefits for going grain free and starch free. I personally don't like the extra starches that gluten free baked goods tend to have. Rice, potato, corn and tapioca starches/flours are used a lot in gluten free baking. I struggle with inflammatory issues and starches as well as gluten are big culprits. I have leaky gut which grains and starches can make worse! A lot of grain free recipes call for coconut flour or almond flour and both can be found at health food stores and even some mainstream stores. I buy mine in bulk from Whole Foods.

Whenever we want a little something special for breakfast I have been making grain free waffles or crepes.

Grain Free Crepes

4 eggs
1 teaspoon honey or a few drops of liquid vanilla stevia
1/8 teaspoon salt
1 teaspoon vanilla extract
2/3-3/4 cup milk of your choice
4 tablespoons coconut flour

Mix first 5 ingredients together well then add coconut flour and mix well. You want the batter to be like heavy cream. Spray a heated non-stick 8-9 inch frying pan with non stick spray then add about 1/4 cup of the crepe mixture to the hot pan and twirl the batter around to cover the bottom of the pan. It takes a little practice. YouTube has some good how-to videos. Cook for about 2-3 minutes then carefully flip the crepe over and cook 1 minute more. I find the crepe easier to flip if the it has browned well. Serve with fresh fruit, fruit sauce or homemade jam. A little whip cream or chocolate sauce. I wont tell. This recipe makes 6-8 crepes.


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