I find myself making crepes all the time. They are so easy to make gluten free and depending on the thickness of the batter you can even make them into a pancake. Personally I like them when they are super thin and a bit crispy on the outside. They are great both sweet and savory and are the perfect thing to serve for a fancy brunch. I filled these crepes with simple lemon curd and topped with strawberries.
2 whole eggs
2 egg whites
1 tsp vanilla extract or 1 vanilla bean scraped
¼ cup coconut flour
1 Tbsp melted butter
2 tsp arrow root flour
1½ cup almond milk (for thinner mixture, 1 cup for thicker mixture)
¼ tsp sea salt
For sweet crepes add 1 tsp vanilla and 1 tsp sweetener of choice (either maple syrup or honey or 4 dips of liquid stevia).
For savory add ½ tsp garlic and onion powder or other herbs of choice.
In a large bowl add eggs, egg whites, coconut flour, arrow root flour, almond milk and sea salt. Whisk until full mixed. Melt butter and add to mixture. Whisk again until fully mixed.
In either an iron skillet on non stick green pan add a small amount of coconut oil or butter.
Once melted spoon or pour mixture and cook on medium high until you see bubbles coming to the surface.
Flip and cook until both sides are browned.
Lemon Curd:
1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest, finely grated
2 large eggs, room temperature
1/4 cup butter, room temperature
In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
The curd keeps fresh in the refrigerator for about 1 week.
2 whole eggs
2 egg whites
1 tsp vanilla extract or 1 vanilla bean scraped
¼ cup coconut flour
1 Tbsp melted butter
2 tsp arrow root flour
1½ cup almond milk (for thinner mixture, 1 cup for thicker mixture)
¼ tsp sea salt
For sweet crepes add 1 tsp vanilla and 1 tsp sweetener of choice (either maple syrup or honey or 4 dips of liquid stevia).
For savory add ½ tsp garlic and onion powder or other herbs of choice.
In a large bowl add eggs, egg whites, coconut flour, arrow root flour, almond milk and sea salt. Whisk until full mixed. Melt butter and add to mixture. Whisk again until fully mixed.
In either an iron skillet on non stick green pan add a small amount of coconut oil or butter.
Once melted spoon or pour mixture and cook on medium high until you see bubbles coming to the surface.
Flip and cook until both sides are browned.
Lemon Curd:
1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest, finely grated
2 large eggs, room temperature
1/4 cup butter, room temperature
In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
The curd keeps fresh in the refrigerator for about 1 week.
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