Girl Gone Domestic

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A late to rise, lazy Sunday, a flat of summer strawberries from the farmer’s market in my fridge, what’s a girl to do?

Make crepes, of course!

I left the strawberries and cream unsweetened, so I could indulge in a sugar-free version, and my family just added a drizzle of maple syrup over theirs.  Happiness all the way around the table!

These crepes alone are as versatile as your imagination and are also gluten, grain and dairy free.

(For a dairy free version of whipped “cream” try this recipe)

Also, I must make sure to give credit to my daughter Hannah (9) for the photo of the tilting pan, she frantically took photos trying to capture the “tilt”, and I think she succeeded!

Almond Flour Crepes

Recipe adapted from Everyday Grain Free Gourmet 

5 eggs

1/2 cup almond flour

2 teaspoons sweetener

Dash of salt

Coconut oil for cooking

Process all ingredients in food processor until well combined and slightly foamy.  Heat skillet on med-high heat.  Add very small amount of coconut oil, allow to melt and swirl pan to coat.  Lower heat to med-low.

Pour about 1/4 cup of batter into pan and swirl pan to coat with batter, it should thinly cover the bottom of your pan.  Cook until lightly browned on bottom, a minute or two, then flip.

Note: I use my fingers to pluck the edges and then grab the edges with both hands and lift out of the pan and flip.

Also Note: The first few always look terrible, until you get into the swing of it, but they are still edible.

Cook for 30 seconds after flipping.  Lift onto a plate and fill with whatever your heart desires!  Repeat process, re oiling the pan as necessary.

While sweet filled crepes are pretty easy to figure out, here are some ideas for savory crepes:

Crepes with Taco Filling

Cheesy Crêpes with Prosciutto, Sun-Dried Tomatoes, and Olives

Chard filling

Herbed Crepes with Ricotta, Green Bell Pepper, and Spring Tomato Sauce

Manicotti