All over the world people make thin, light and wonderfully delicious pancakes called crêpes. This food originated in northwestern France, hence the French name “crêpe”. They can be filled with many things, from meat and savory proteins to very sweet dessert fillings. Traditionally, the recipe involves wheat flour and milk. For those who are gluten-free, grain-free, dairy-free, on SCD or GAPS this won’t work. But fear not! You don’t have to feel deprived. I have a recipe here that is suitable for the diet, as well as simple, quick and very healthy. These crêpes can be used as a wrap for any sandwich-type combination or as a special dessert treat. Additionally, they may be cut into strips, salted and dried in the oven for crispy crackers.
Ingredients
2 eggs (pastured if possible)
1 heaping Tbsp coconut oil, butter or ghee
1/2 tsp sea salt
1 heaping tsp coconut cream
1/2 tsp raw honey
1-2 Tbsp coconut flour
Instructions
This recipe can make 6-10 crepes depending upon the size of your pan and how thin they are. (Professional chefs use special pans and special spatulas to get the perfect crepe. But at home, its OK to use whatever pans and utensils you have on hand. We are not looking for perfection. We are using the best nutrient dense ingredients possible within the confines of the GF CF diet. And that is much more important than perfection. Sometimes the worst looking crêpe tastes the best! And after a while you will become very proficient at the technique!)
Variations
Fillings
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