This is a recipe from the Against the Grain cookbook, which turns out an amazingly thin and light but tasty crepe. The use of home made almond milk in this recipe, provides a neutral taste, over the sweeter coconut milk version, and, it also lends a “thinner”consistency to coconut milk, blends together the ingredients with much success. I imagine that a watered down coconut milk in the same amount could be used to and it’s a version that I will attempt in my next try out.
While I halved the ingredients to make 5 thin crepes, the thickness of the crepes depends on individual preferences and the amount of batter to the pan may be increased to as required. They could also serve as a tortilla or wrap and herbs added to the ingredients will also present a savory taste! These crepes presented very well, with both savoury and sweet fillings and is a fabulous breakfast or any time meal option. The chocolate sauce is a flop-proof easy one which is provided below, after the crepes recipe.
- 6 large eggs
- 1 cup unsweetened almond milk, preferably home made
- 3 tablespoons coconut flour, sifted
- 2 teaspoons coconut oil, melted
- 1 teaspoon arrowroot powder or tapioca flour
- ¼ teaspoon Himalayan or Sea salt
- Coconut oil for pan
(yields 10 crepes)
- Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again. I used the food processor to mix the batter to ensure that it was an evenly smooth consistency.
- Heat a crepe pan or non-stick frying pan over medium-high heat.
- Melt a small amount of oil in the pan, swirling to coat the bottom and sides.
- Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
- Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
- Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.
- For a sweet crepe, serve with chocolate sauce and fruit of your choice
This has to be the easiest cold or hot chocolate sauce ever created and makes eating Paleo both easy and practical in times when the cravings for the refined sugar variety attacks! Just 3 ingredients, this is a breeze to make!
- Almond milk or coconut milk, preservatives and sugar free
- Raw cacao or sugar and preservative free cocoa power
- Almond or any nut butter as preferred
- Date paste if a sweeter chocolate sauce is required.
Mix together the quantities to suit the consistency and taste of the nut butter you require, until all the ingredients are fully blended and the taste is what you dreamed of!
The sauce may be heated if you like!