Tuesday, February 18, 2014

Grain & Nut-Free Crepes

I spent the long President's Day weekend with my kids in DC. Even though they had today off as well, we headed home yesterday to avoid yet another blast of snow hitting the northeast.

I'm telling you this to explain why I'm sharing two sweet recipes in a row. I'm absolutely dying to get back to my regular cooking and dinners, but have to wait to hit the grocery store until tomorrow. I happily have a few things frozen for myself, but wanted to have something tasty for the kids on yet another snow day morning.

This is a concept I've been wanting to try for a while: grain-free crepes with no nut or coconut flour. I've been experimenting more and more with starches lately, and figured I could get a nice, light texture with arrowroot alone.

They definitely have a slightly gummier texture than regular crepes, but especially when filled with some fruit these crepes really turned out well. Both of the kids loved them, though I'll admit the boy found the blueberry filling too messy.**

I didn't add any sweetener to the batter so I could taste test these for savory purposes too. I think they would work great with eggs and veggies inside, or as a wrap for chicken salad. While I'm not the best at forming perfectly round crepes, I'd definitely dub these a success!

Grain & Nut-Free Crepes

2 eggs
3/4 cup coconut milk
pinch of salt
1/2 cup arrowroot starch
1 tbs. melted ghee, butter or coconut oil
1 tsp. vanilla extract (omit for savory crepes)

Beat eggs, then add in remaining ingredients and blend well.

Melt a little additional coconut oil or butter in a skillet over medium heat. Pour in a scant amount of batter (the first crepe usually winds up a mess!) and wiggle the pan a little bit to help the batter spread into something resembling a circle.

Cook until starting to bubble, about 1 minutes. Flip and cook on the other side for about 45 seconds to a minute. Remove and continue to cook crepes in the same fashion.

I made 10 small crepes and only had to regrease my skillet once in the process.

**for the filling I just reduced 1.5 cups of frozen blueberries with a little cinnamon and maple syrup, and added a slurry of arrowroot and water to the mixture to thicken it up.

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