Soft and pillowy French crepes are folded over with a variety of toppings: fresh strawberries, sliced bananas, melted chocolate drizzle, and more.
If you know me super well, (or, at all), you know how obsessed I am with France. My love for the beautiful country magnified when I took French class for 3 years in high school. The language, the culture, the architecture, and THE FOOD are absolutely amazing to me. Typical French cuisine involves a lot of gluten and dairy, unfortunately, so I was EXCITED when I discovered Bakerita's recipe for crepes. Not only are they gluten/dairy free, but they're PALEO! So, there is no grains or refined sugar in these beauties.
This recipe couldn't be more perfect. It includes a variation for sweet crepes, (coconut sugar and vanilla) so you could use the base recipe for a savory crepe as well. Also, the recipe says that you should use 1/4 cup of batter for an 10-inch round pan, but I found it did not sufficiently cover the bottom so I ended up using 1/2 cup instead. It may be different for you, so you can of course begin with 1/4 cup and increase it if needed.
Feel free to add ANY toppings you'd like. I prefer sweet crepes, so on one, I chose fresh strawberries, sliced bananas, and melted vegan chocolate chips (Enjoy Life brand). On my other crepe, I chose warmed frozen berries (I like the blackberry, raspberry, and blueberry mix from Costco), melted almond butter, and a slight drizzle of maple syrup. You can also add powdered sugar, jam, lemon zest, peanut butter, or whipped coconut cream (I tried but I accidentally remixed the fat from the water. Whoops!). If you like savory crepes, you might stuff them with cheddar cheese, green peppers, sauteed mushrooms, and sliced ham. Literally, the possibilities are endless.
Servings: Makes about 4-5, if using 1/2 cup of batter
Recipe Adapted From: Bakerita
1/2 cup blanched almond flour
1/2 cup arrowroot starch
3 eggs, room temperature
1 cup almond milk, room temperature
1/4 teaspoon salt
2 Tbsp melted coconut oil, cooled slightly
Optional Add-Ins for Sweet Crepes:
1/2 teaspoon vanilla extract
1 Tbsp coconut sugar
1. In a blender or with a hand mixer, combine all of the ingredients and mix until smooth and combined. Refrigerate for 10-15 minutes to let the flours absorb.
2. Heat a medium or large non-stick pan on medium heat- I used a 10'' pan. If your pan isn't super non-stick, add a small dollop of coconut oil.
3. Pour the batter onto the pan, using approximately 1/4 cup for each crepe (unless you need to increase it to 1/2 cup for full coverage like I did). Tilt the pan with a circular motion so that the batter coats the surface evenly.
4. Cook the crepe until set, about 1-2 minutes, until the bottom is light brown. Loosen with a spatula and turn and cook the other side until cooked through, about 15-30 seconds. Repeat until all batter is used (or keep extra batter covered in the fridge for another day).
5. Serve warm with desired fillings.