Last Sunday morning my husband and I were craving Crêpes/pancakes for breakfast. Unfortunately, many of the recipes and pre-made mixtures out there contain ingredients that I would not put into my family’s bodies. So with a craving that would not subside, I decided to give my dear friend Annaliisa, from Annaliisa’s Organic Kitchen, a call! Being the amazing holistic chef that she is, I wasn’t at all surprised that she had a healthy gluten free Crêpes recipe up her sleeve!
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The recipe was simple to follow, took very little effort and resulted in Crêpes that tasted delicious and more than satisfied our craving/need. We did make one change to the recipe…we used almond flour and coconut flour in a 4:1 ratio instead of buckwheat flour as we didn’t have any buckwheat flour on hand.
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So, without further ado, below is the delicious recipe! Oh and ps – as the filling we used some organic almond butter…YUM YUM!
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Buckwheat Crêpes – GF, dairy free
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¾ cup buckwheat flour
¼ cup brown rice flour
2 Tbsp tapioca starch (also called tapioca flour)
1 cup coconut milk
1 cup water
3 eggs
3 Tbsp coconut oil
1 Tbsp coconut sugar (optional)
¼ tsp sea salt
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How to make:
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In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill for 2 hours or overnight. You can substitute the coconut milk and water for 2 cups of any type of milk. (The coconut milk I used was from a BPA free can and didn’t contain carrageenan)
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To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly, it should be the consistency of heavy cream. (If not, you can add a tablespoon of water)
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Heat a medium skillet on the stove top, cast iron or heavy bottom skillet works best. Skillet should be fairly hot, at medium heat. Lift the pan and pour ½ cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. Cook for about a minute, then flip and cook for another 30 seconds.
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Makes 14-15 crêpes.
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Sweet Blueberry Syrup
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1 cup fresh or frozen wild blueberries
¼ cup water
2 Tbsp pure maple syrup
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
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How to make:
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Combine all ingredients into a pot and heat until you start to get a few bubbles. Put the berries in a blender and buzz until smooth.
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