I
had a craving for brunch the other day… but it was Monday. So rather than hold
out for the weekend, I decided to get my griddle out and start experimenting in
the kitchen.
What
I really was in the mood for was crepes…
those thin, fluffy treats that can be served with sweet or savory
stuffing. So I grabbed my “Bob’s Red Mill Gluten-Free Pancake Mix ” and got
started. And what I got was probably one of the best crepe’s I’ve ever had (but
I may be bias,) but they’re actually not as unhealthy as you’d imagine. I even
managed to pack the batter with veggies!
Ingredients:
- 1 cup Bob’s Red Mill Gluten-Free Pancake Mix
- 2 eggs (remember, organic, free-range, antibiotic-free)
- 1/2 cup coconut milk
- 1/2 cup green juice (That day I made cucumber, apple, kale and parsley)
- Coconut oil- 2 tablespoons for batter and enough to grease the pan
Directions:
- In a large mixing bowl, whisk together the eggs, milk, juice and coconut oil. Gradually add in the flour and combine into a smooth batter. If it’s still thick or lumpy, feel free to add ¼ cup of water.
- Oil a griddle or your favorite frying pan over medium high heat. About a tablespoon of coconut oil should be plenty. Pour the batter onto the griddle, using approximately 1/4 cup (I use a ladle, and it’s pretty darn close to a ¼ cup) for each crepe. As you pour, spread the batter to create a large circle, then quickly tilt the pan with a circular motion to coat the batter evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and allow the other side to brown.
Serve hot off the griddle! I make some sautéed veggies and
eggs and stuffed my crepe fajita style. The sweetness of the crepe is awesome
with salty/bitter veggies like kale or collards. I also tried it with smeared
almond butter, sliced some strawberries, drizzled some local raw honey and
folded over in half, then in quarter. I need to work on a Hazelnut, dark
chocolate spread!
 |
| stuffed with eggs & veggies with a side of quinoa & chick pea salad |
Get creative! What would you put in yours?
Made too much? You can also store these guys in your
freezer to enjoy later. I’ve had mine as long as 2 weeks after and they still
tasted pretty good!
Storage:
- Tear a few sheets of parchment paper a little larger than the size of the crepes.
- Spray with olive oil spray or brush on oil. Don’t use coconut oil, since it will turn solid in the freezer.
- Place a crepe on the paper, then cover with the next sheet of paper. Then the crepe, and so on.
- Fold the ends of the paper around the crepe (don’t bend the crepe- when frozen they’ll break.) If you don’t have a storage container big enough, you can simply place the stack straight in the freezer.
To defrost:
- Simply leave on the counter for 20-30 minutes.
- Place in the over at 200 for 2-3 minutes.
- Place in a warmed and oiled frying pan for less than 2 minutes.
Give
it a try… have some people over and I guarantee they wouldn’t even notice these
are so much healthier. Let me know what you think!
