Sunday, March 2, 2014

Paleo Crepes

Happy March! It is snowing outside as I write this... alas it is still winter.

I was at the mall with my mom & sister when we passed by this cute crepe stand. It was literally a made to order crepe stand, complete with the real cooking stones & gigantic spatulas. The menu was pretty solid- everything from savory to sweet with meat, veggies, fruit, chocolate, and nutella. There was one gluten-free offering, but I decided, hey, why don't I try making it myself?? And a paleo one at that!

My recipe is easy & simple, the way life should be: tapioca flour, milk of choice, & eggs. Seriously, that was it! They came out pretty good, minus a couple flipping mishaps :P  The crepes were soft, sweet, and delicious, albeit a tad on the stretchy/sticky side due to the tapioca. I filled them with blueberries, literally frozen from a bag and heated on low until the berries burst. I made another batch with the "flipping fails" with sliced bananas & a dash of maple syrup (not pictured here to prevent eye sore), also delicious!

Paleo Blueberry Crepes

Blueberry crepes, minus the flipping mishap on the right :P
1 c tapioca flour
1 c milk of choice
1 egg (or 2 egg whites if you're avoiding yolks)

1. Mix all ingredients together. Tapioca will dissolve into the milk, though it may initially feel clumpy at the bottom.
2. Heat a small frying pan on medium heat. Spray with oil. Pour about 1/3 c batter into the pan. When the bottom has cooked (edges will turn white), carefully flip to the other side and repeat.
3. Transfer to a plate. Repeat the process until all crepes are made.
4. Crepes are ready to be eaten as is, although honey or maple syrup drizzle is recommended. If using a filling, add it down the center of the crepe. I used blueberries and bananas, but the sky is the limit. Fold, roll, or stack and gobble up!