Ooh la la. How delightful is a crepe for breakfast? Such a versatile wrap for anything savory or sweet. I'll take one filled with salmon and eggs, then another with lemon and sugar, please. Of course, too many crepes made with glutenous white flour and filled to the brim with jams and sugars might be the source of your fatty liver. I've got a solution for that.
The solution is coconut. What a brilliant and amazing creation is the coconut, like a bowling ball full of structured water and good fats. It'll strike out your health problems fast. My crepes substitute coconut for all major parts of a crepe. The fat: coconut oil. The flour: coconut flour. The liquid... you guessed it: coconut milk.
Of course the texture isn't quite what you can achieve the classic way. They don't get as thin, and they're a bit more imposing on the overall weight of the dish, but my crepes are so versatile that they also form the base for many of my other healthful dishes including my Buffalos and Blankets and Chicken Enchiladas. By themselves, they make a great substitute for a simple pancake. Here's what you need:
Eggs - Healthful and essential for binding together anything from crepes to cakes.
Coconut - Well not an actual coconut, but all those lovely things that come from one, including coconut milk, flour and oil.
Seasonings - You can make a plain crepe with a touch of salt, but they can be flavored in myriad ways. A touch of stevia makes it sweet, a touch of herbs make it savory.
complete instructions below
Yield: 4 crepes
Prep: 5 min
Cook: 10 min
Ready: 15 min
1 tbsp. coconut oil
1 tbsp. butter
2 tbsp. coconut flour
1/3 cup coconut milk
1/8 tsp. salt
For a plain crepe, add 1/2 tsp. pepper to the ingredients.
For a sweet crepe, add 1/2 tsp. stevia to the ingredients.
For a savory crepe, add 1/2 tsp. rubbed sage and 1/2 tsp. savory to the ingredients.
In a mixing bowl, mix together the eggs, oil, salt and sugar (if making sweet variation) or spices (for plain or savory), then blend in the coconut flour and finally the coconut milk.
In a small crepe pan or iron skillet, add 1/4 of the batter and cook for a few minutes, until the crepe is bubbly and cooked around the edges. Flip the crepe over and finish cooking.