Paleo Crepes

 

Ok so a super quick post on how to make Paleo Crepes for you all. I tried to keep the ingredients as simple as possible as I know people don’t always have everything in stock at home! And to be honest I didn’t either really!

Everyone loves crepes on Pancake Day so I felt a little guilty for not posting the traditional ones up! I filled mine with some whipped up chilled coconut cream with some vanilla powder and raw honey, a few sliced strawberries and some gorgeous raspberry icing sugar that I had left over from my Valentine’s Truffles… mmmm…

So anyway here you go guys! Paleo Crepes!

Makes: 8-10 crepes (really depends on how thin they go)

Preparation Time: 5 minutes (plus 15 minutes resting time)

Cooking Time: 10-15 minutes

Ingredients:

1 cup tapioca flour
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
4 eggs
250ml nut milk (or 50:50 coconut milk/water)
Zest of 1 lemon (finely zested)
1/4 tsp vanilla powder (optional but delicious)
Pinch Himalayan pink salt
75g raw grass-fed butter (melted) (can also sub for 50g coconut oil)
2 tbsp raw honey (melted)
A little extra butter/coconut oil for frying.

Method:

1. In a large mixing bowl sieve in your flours.
2. In a separate, smaller bowl whisk together your eggs. Make a well into your flour and gently whisk in your eggs.
3. Carefully whisk in half of your nut milk. Be sure to whisk gradually to prevent the batter from becoming lumpy.
4. Now whisk in your lemon zest, vanilla powder and Himalayn pink salt.
5. Whisk in your remaining nut milk.
6. Carefully whisk in your melted butter and raw honey.
7. Leave the mixture to rest for 15 minutes then give a quick whisk. The batter will be about as thick as single cream but slightly thinner. You should be able to feel a tiny bit of resistance to it but not much.
8. In a large non stick pan melt a small knob of butter. Place the pan on a medium heat.
9. Pour an even layer of your batter into the pan and pour around until you have covered the base of the pan with a fine layer of the crepe batter.
10. Place the pan on the heat and cook until the crepe begins to bubble upward and the underside is golden brown. This will take a few minutes. Flip the pancake over (or use your pancake flipper over like I do – my significant other). Cook for a further minute until lightly golden.
11. Repeat until all your crepes are cooked and either cover in your favourite filling and roll of fold into half and half once more. Happy Shrove Tuesday guys!!!

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