Dessert for Dinner

Dessert for dinner…

We had a huge breakfast and a very late big lunch, so we opted to skip dinner.  Instead I made crepes.  John had his with sliced fresh peaches, red raspberries and honey drizzled inside and out.  I had mine with coffee ice cream and dairy free chocolate sauce drizzled inside and out.  The ice cream started to melt before I got finished, so next time I will refrigerate the crepe before I build mine.  To say that they were delicious, is an understatement.  They were awesome.

You can serve these crepes wrapped around scrambled eggs and bacon, bananas and chocolate or honey, pretty much any fruit with a little honey would be delicious.  I tried making them for pigs in a blanket and I liked them, but John didn’t.  He said the crepes were too sweet for hot dogs even though I left out the vanilla.

They refrigerate for two or three days.  I have not tried to freeze them because we always eat them all in two days.  But I think if you bag them in freezer bags with waxed paper between each one they should be fine.  

Equipment you will need is a mixing bowl, a whisk, a crepe pan or small skillet preferably enamel-lined, wide spatula, waxed paper.

Here is the recipe.

Grain-free Crepes (Makes about 8 crepes)

6 large eggs

1 cup unsweetened almond milk

3 tablespoons coconut flour, sifted

2 teaspoons coconut oil, melted

1 tablespoon Tapioca Flour

1 teaspoon vanilla (omit for savory crepes)

¼ teaspoon sea salt

Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes so the coconut flour can absorb the liquid, then whisk again.

Heat a crepe pan or small skillet with enameled surface over medium-high heat.  Melt a small amount (1/4 tsp) coconut oil in pan.  (Omit this if the crepe slides around too much.  I find it works better without oil in the pan.)

Pour 1/4 cup of the batter into the hot pan, turning the pan in a circular motion to spread the batter thinly around the pan. Make sure the pan is fully covered.

Cook for 1 minute until the edges look done. Lift one side of the crepe and slide a spatula under the crepe and slowly flip it over. Cook on the second side for 20 seconds and turn out on a plate. Place a sheet of waxed paper on top.

Continue with the remaining batter, stacking the crepes on a plate with each separated with waxed paper.

They are fragile while cooking, but are pretty sturdy to work with once they cool.

To store, slide waxed paper and all into a gallon sized sip lock bag and put in the fridge.  They will keep well for two or three days.  Any longer than that and you will want to freeze them.