Fool-Proof Paleo Crepes
Fluffy all around, crispy on the edges, and tender on the inside. These crepes are everything they should be minus the gluten and refined-flour!
I hate to be one of "those bloggers" that have some sort of long, dramatic post to as why crepes have changed their life (lol!) but I do have many fond memories with crepes from when I was young. So, here's a short, and less-dramatic version to why I like them the most!
It was always THE BEST mornings when I'd come down to the kitchen, and see my dad standing there over our oven cooking up his crepe recipe. He'd always ask how hungry I was, and make me a perfect-sized crepe based on my hunger-level. <3 His crepes were always thick and delicious, and jam-packed with...well, jam! No pun-intended. Then he'd sprinkle on powdered sugar, and my sweet-tooth self was in heaven! Ah, good times. There! Short and sweet. :)
Now that I live a more grain-free lifestyle, I just had to find a way to create a cleaner version of these! And man, when they're slathered in my Homemade Nutella , it's a flavor you just can't beat! (Well, maybe my dad's could, but that's debatable. ;) )
What I also love about crepes is you can do SO much with them! Savory crepes? Definitely! Just add a pinch more of salt to the batter, and stuff them with things like mushrooms, steak or cheese--or, all three! Or here's one I'm dying to try soon: stuff them with ham, cheese, and hollandaise! Suppper tasty.
Since I was feelin' a sweeter crepe for brunch, I went went berries, some cute, heart-shaped banana pieces, and of course, mounds of my Homemade Nutella! Get creative, have fun, and dig in! Recipe below!
Fool-Proof Paleo Crepes
- Yields 10 crepes -
4 pasture-raised eggs
1 cup unsweetened almond milk (or milk of choice)
1 Tbsp melted butter or coconut oil
2 tsp vanilla extract (omit if making savory crepes!)
1/4 tsp salt
1 tsp coconut sugar
1/4 cup + 3 Tbsp blanched almond flour
1 1/2 Tbsp coconut flour
2 Tbsp tapioca flour
1/4 tsp xanthan gum
(See a note below!)
In a medium-sized mixing bowl, immersion blend together all your wet ingredients until smooth. Then, sift in your dry ingredients, and immersion blend on high until there are no lumps, and the batter is thin and smooth*.
In a well-greased pan (I greased it with butter) over low-heat, take 1/4 cup scoops of batter, pour it in your pan, and quickly swirl it around in the pan to thin out the crepe. Wait until the edges are visibly a golden-brown, then carefully flip, and let the other side get some golden-brown color on it too.
Repeat with all the batter, greasing the pan again in between each crepe.
Serve and stuff with whatever you choose!
1. *If you don't have an immersion blender, you can use a regular blender. I recommend some sort of blender though, because it gets the batter completely and perfectly smooth, like regular crepe batter would be.
2. The xanthan gum gives the batter some thickness and stretch like gluten would! I haven't tried it without, so I'd recommend buying some and using it here. :)