For my carb loving grain free foodies out there this is a recipe you will love! Crepes! But the gluten free, corn free, wheat free, soy free, guilt free yet flavor FULL version. You can make a bunch in advance then freeze with wax paper in between or refrigerate up to a week.
1 and 1/4 cup whole milk (O-R heavy cream and/or water OR coconut milk)
1/3 cup coconut flour
1/4 cup Tapioca flour/starch
1/4 tsp baking soda
1 tsp honey (optional)
1 tsp apple cider vinegar (or your favorite extract)
1/4 tsp salt
Fry with olive or coconut oil… or bacon fat if you have any and want to save your more expensive oils for baking :).
1. In a medium bowl, beat the eggs and milk.
2. Add all other ingredients and whisk well.
3. Heat about a ts of oil in a fry pan over medium heat. An 8 inch pan is the
perfect size. Once it’s hot, scoop 1/4 cup of the batter into the pan.
Swirl it around immediately so that the batter coats the entire base of
4. Once the top is mostly set (about 1 – 2 minutes) but still wet, flip the crepe. Cook the other side for about 10 seconds.
Makes about 10-12 small crepes… enough for 2 really hungry adults, 3 greedy kids or 4-5 who want a snack!
3 ripe pears, dash cinnamon, dash nutmeg
3 ripe bananas, ½ cup of walnuts, 1 TB spoons cinnamon
¼ cup strawberry preserves, ½ pack cream cheese, ¼ cup almond butter (YUMMY)
½ pound seasoned Chicken, 1 C mushroom, ½ C onions combine and cook… add salad greens and home made ranch dressing