Amazing French Style Paleo Crepes
Delicious French style crepes made with cassava flour. Add fresh fruit for a fabulous breakfast or dessert!
Equipment
- 1 10 inch frying pan or crepe pan
Ingredients
- 1 1/4 cup unsweetened almond milk (store bought or click for homemade recipe)
- 1 1/2 tbsp vanilla extract (or pods from 1 scraped vanilla bean)
- 1/4 cup ghee (or grass-fed butter)
- 3 eggs
- 3 tbsp coconut sugar
- pinch of salt
- 3/4 cup cassava flour see notes
Instructions
- Put unsweetened almond milk in a small saucepan with the vanilla extract (or scraped vanilla bean). Heat the milk without boiling it on medium heat, stirring frequently to keep the milk from sticking to the bottom of the saucepan. Once heated, add the ghee or butter and turn off the heat. Let the vanilla and butter infuse the milk for about 10 minutes.
- Whisk the eggs in a medium sized bowl with sugar and a pinch of salt until combined and bubbly.
- Add the flour in the egg mixture a little at a time, whisking continually. Your batter should be thick after the flour is combined.
- Whisk the almond milk mixture into your batter until combined. Your batter will now be thin.
- Heat a crepe pan or metal pan on the stove on medium heat. After the pan is warm, add a small amount of ghee or butter. Swirl the pan to spread the ghee or butter around.
- Pour approximately 1/3 cup of batter into the pan, swirl the pan to spread until it has spread out. The batter should be as thin as possible. Cook 1 1/2-2 minutes.
- Carefully loosen the sides and middle of the crepe from the pan with a thin metal spatula, then gently flip crepe. Cook another 1-2 minutes until the crepe is golden brown.
- Repeat until all the batter is used. Occasionally stir batter to keep from settling. You may also need to add ghee or butter to your pan on occasion.
- Fill or top the crepe with ingredients such as fresh fruit, no sugar jam, pure maple syrup, coconut whipped cream, no refined sugar chocolate chips, or cinnamon. If you like filling on the inside, lay the crepe flat and open, add your filling, then roll your crepe.
Notes
Nutritional values are based on the crepe alone without any filling. Crepe serving size is approximate, depending on how thin you spread your crepe when cooking.
You may use a smaller or larger pan, depending on how big you like your crepes.
This recipe has been tested with both Anthony's Goods and Otto's Naturals cassava flour and works well with either.
For savory crepes, follow the same recipe but omit the coconut sugar. Fill with any number of options, including salmon, mushrooms and spinach, ham, or pesto.
Nutrition
Serving: 1servingCalories: 140kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 76mgSodium: 84mgPotassium: 29mgFiber: 1gSugar: 4gVitamin A: 89IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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