Sunday, October 6, 2013

Gluten Free Crepes made with Almond Flour

I have decided to repost my Christmas crepes recipe, because when I search "recipes" I realized I did not name the post title anything to do with Crepes.  For those who are looking for this recipe, I realized it could be a challenge. So I am simply cutting and pasting from my original December 2012 post to make it easier for those wanting delicious gluten free crepes.

Gluten & Dairy Free Christmas Crepes
5 eggs, organic and from cage free chickens
1/2 cup almond flour
2 T. honey or agave nectar
2 T. almond milk
1/2 t. pure vanilla extract
Pinch of Celtic Sea Salt
1 tsp. coconut oil

Beat eggs in large bowl. Add in and stir remaining ingredients. Melt coconut oil on hot surface of cooking pan. Pour in 1/4 cup of batter, depending on the pan you are using, and desired size of crepes.

The key, I found, was to allow the crepes to cook thoroughly, and be fairly brown on the first side down to help stabilize  the crepe for flipping.

Ironically, the Test Kitchen show on Create is cooking crepes as I type this. Not gluten free, of course, but their tips are:
1. Heat pan properly  - DO not use vegetable oil (avoid hydrogenated oils!) as they say, EVOO or coconut oil is preferred
2. Test skillet to ensure it has reached proper temperature (leave on medium for a minute)
3. Right amount of batter - use 1/4 cup to a 12" skillet
4. Know when to flip - when you see a little browning around edge of crepe it is time to flip it.

The beauty of crepes is that so little flour is used that it doesn't really matter what kind - per the Test Kitchen. Using almond flour is a sweet delight for fruit topped, breakfast crepes. We topped our Christmas Crepes with fresh strawberries, and processed berries to make an all natural syrup as well. If dairy is not an issue for your - top with organic whipped cream.

Savory crepes.  Use brown rice or quinoa flour with some herbs in the batter, and you will have a homemade, savory wrap perfect for sandwiches, beans and greens, or whatever you might wish for a gluten free meal. I absolutely love spinach, fresh tomatoes and striips of grilled organic chicken in a wrap toped with fresh guacamole.  Crepes can be made ahead of time and refrigerated, separating with wax paper in between each crepe. I encourage you to think outside the box when it comes to adding foods to the inside of your crepes.

Happy gluten free cooking!

To your health,
Rita S.

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