Crepes!

Lately I have grown tired of plain eggs and my typical omeletes, so I decided to make crepes. Yum!  So far I have made a savory crab cake (that recipe still needs tweaking), blueberry and cream, and pumpkin pie and cream, but the filling options are limitless!  Here’s how:

Crepe Shell

Ingredients:  1 egg & 1 tsp tapioca starch per crepe.  We usually eat 2 crepes per person.

  1. Heat a small (8 or 10 inch) non-stick pan on low.  I use the number “2” for frying eggs.
  2. Mix up your batter.  I think it is easier to mix each crepe individually as I go, that way I know they will all be the right size.  For each crepe, scramble 1 egg together with about a teaspoon of tapioca starch.  You could also add almond flour and/or any seasonings you like, but this is my base.
  3. Pour batter into your hot non-stick pan and swirl to coat the entire bottom of pan.
  4. When the egg batter has set on top, the bottom should be done and it is ready to flip.
  5. After another few minutes, your crepe should be done.  The first crepe usually does not come out right.  So if your first crepe is a mess, don’t give up! Clean off your pan and try again with fresh batter.  You may need to add some oil or melted bacon grease if your batter continues to stick.

FILLING: Pumpkin Pie & Cream

  • 1 can pumpkin
  • 1/2 c honey
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 c almond milk
  • 2 eggs, slightly beaten

Mix pumpkin, honey, and spices in a medium saucepan.  Scramble the eggs and stir in with milk.  Cook on the stove at medium temperature until fully set (to guarantee eggs are fully cooked).

Blueberries & Cream

Adapted from PALEOMG’s Cherry Jam Crepe Stack

Ingredients:

  • 1 cup blueberries
  • 2 Tbl Agave nectar (you can use any sweetener, like honey or pure maple syrup)
  • 1 Tbl coconut oil
  • 1 – 2 Tbl tapioca starch
  • water

Add fruit, agave and oil to a saucepan and heat until all ingredients are thoroughly combined and berries are fully cooked, having turned into a blueberry syrup.  In a small cup or measuring cup, mix an equal amount of tapioca starch and water.  Stir into blueberries and watch as the filling begins to thicken.  Add more starch-water mixture if needed for desired thickness.  It should look like pie filling when you are done.

Cream:

  • 1 can coconut milk
  • cinnamon
  • 1/8 tsp vanilla

Open the can of coconut milk and scoop out the cream on top.  Save the water for another use.  Mix in cinnamon and vanilla, and enjoy!  The cream will set nicely if chilled, but it will melt on hot crepes.

Assemble your crepes and enjoy!

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