Paleo Recipes: Perfect Paleo Crepes

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Another scrumptious breakfast recipe from Jane Barthelemy’s  new cookbook, Good Morning Paleo. Crepes are the perfect pancake alternative in hot weather – wonderfully light and delicate. They are also incredibly versatile, equally amazing as an exquisite dessert, or as an elegant  way to transform leftover turkey or ham into a magical meal.
 
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Perfect Paleo Crepes
Yields 11
These crepes are so easy—just blend four ingredients and presto!—perfect crepes like Julia’s! You can fill them, roll them, or fold them in a thousand ways. Try filling them with savory breakfast sausage or scrambled eggs, or sautéed mushrooms and Hollandaise Sauce. Make sweet crepes with berry sauce. Or fill with sliced bananas, nuts, cacao nibs, and coconut cream topping. (Good Morning Paleo contains many recipes perfect for use as crepe filling!) Or, make authentic Crepes Suzette by dipping your crepes in luscious Suzette Sauce (see variation below).
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Ingredients
  1. 4 large eggs
  2. 4 tablespoons thin unsweetened coconut milk or filtered water. If your coconut milk is thick, you can use half coconut milk and half filtered water.
  3. 2 tablespoons arrowroot flour
  4. 1 tablespoon olive oil
  5. Sweetener is optional, 0 to 1 tablespoon of your favorite
  6. Coconut oil for frying
Instructions
  1. Add all the ingredients to any blender. Blend well. If you don’t have a blender, beat with a hand mixer or whisk very well by hand.
  2. Preheat an 8-inch pan (non-stick, if possible) over medium heat. Brush the pan with a bit of coconut oil before making each crepe.
  3. Use 3 tablespoons batter for each crepe, in a 1/4-cup measure filled three-quarters full. The batter should be quite thin. If necessary, you can thin the batter with a little water. The first crepe is a test for the batter and the heat level, so don’t be alarmed if it looks a little strange—it just takes time to fine-tune these variables. Adjust the heat if necessary.
  4. Pour the batter into the pan and twirl it around gently to coat the surface. Watch care-fully, and the crepe will start to dry out on the sides, slightly pulling away from the pan, about 1 to 2 minutes. When the entire crepe can slide and pull away from the pan, release the edges with a spatula and flip it gently by grabbing the edges with your fingers. When the second side is gently browned, after about 1 minute, slip it onto a serving plate.
  5. Make all the crepes, putting them in a stack, and cover with a dry towel.
Notes
  1. Any blender or hand mixer is helpful but not required.
  2. To store leftovers, freeze crepes on a paper plate, stacked with parchment paper between them. Then pull them out and heat briefly in a pan for a quick breakfast.
  3. VARIATION: Crepes Suzette
  4. 1 recipe Perfect Paleo Crepes (above) PLUS
Orange Sauce
  1. 1 orange
  2. 1 teaspoon lemon juice
  3. 3 to 5 tablespoons sweetener to taste
  4. 1/3 cup coconut oil, melted (put the jar in a bowl of warm water)
  5. 1/2 teaspoon nutritional yeast (optional, for buttery flavor)
  6. Strawberries, sliced (optional garnish)Oranges, peeled, sliced (optional garnish)
  7. Prepare the crepes.
  8. To make the sauce: Zest the entire orange into the blender. Cut away the white pith left on the orange with a sharp knife. Slice the orange, seeding as you go, and put the slices in the blender. Add the lemon juice, sweetener, coconut oil, and nutri-tional yeast, if using. Blend until liquefied. Then heat the sauce in an 8-inch skillet over low heat.
  9. To assemble Crepes Suzette: Place each crepe one at a time in the warm sauce for a few seconds to soak up the sauce. Fold into quarters and place on plates. Garnish with strawberries and orange slices, if desired.
  10. From Good Morning Paleo by Jane Barthelemy. Reprinted with permission from Da Capo Lifelong, © 2014
Adapted from Good Morning Paleo
PaleoNonPaleo http://paleononpaleo.com/

Jane BarthelemyJane Barthelemy is a gluten-free, Paleo chef, health practitioner, and author of two Paleo cookbooks, Paleo Desserts and her newest book, Good Morning Paleo. Her blog, Jane’s Healthy Kitchen, is for you and every-body, especially for special diets. Perhaps you’ve found that gluten, carbs, dairy, or refined foods are not what you need. Jane offers health tips, exciting new methods, and luscious original recipes for a new way to live.
 
All of Jane’s recipes are gluten-free, celiac-friendly, Paleo, low-carb, diabetic friendly, hypo-allergenic and luscious. They’re also all free of dairy, soy, peanuts, and nightshades. Many are vegan and tree-nut free. They’re designed for those on special diets, and delicious for every-body.



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Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.

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