Thursday, September 25, 2014

Quick and Easy Crepes with Summer Tomatoes

Does the idea of making crepes at home strike fear into your heart?  Actually, crepes are quick and easy to make, but as with most things, crepe-making requires a little know how, along with the proper tools.  

These healthy crepes make a great breakfast but could also be served for any meal, including after-school-snack.  At my sister's house, her three teenage boys have learned how to prepare them.  The boys love to serve them up for the boy gang that turns up from the local high school on almost a daily basis.  Yes, you heard me right...teenage boys prepare and serve these crepes themselves!  If they can do it, you can, too.

In the recipe below, we've prepared them with fresh home-grown summer tomatoes and inflammation fighting super greens for a delicious healing breakfast.    

Of course, crepes also make a great dessert.  For a crowd knock-out serve them with fresh berries topped with whipped coconut cream and then drizzle over the top with Raspberry Framboise sauce (see below for link).  If you're a chocolate lover, try almond butter and chocolate sauce.  (There are lots of great chocolate sauce and chocolate mousse recipes in our cookbook, "Grain-Free Sugar-Free Baking and Treats".)

As always, the right tools make your job easier.  I've included a link below to my sister's favorite non-stick crepe maker.  By the way, my sister says the crepe turner is a must-have.  Just plug it in, it heats up really quickly, and from then on the crepe-making is pretty much fool proof!

Gluten-free or Grain-Free Sugar Free Dairy Free Buckwheat Crepes with Greens and Tomatoes

Serves 8

2/3 cup Arrowhead Mills Organic Buckwheat Flour
1/3 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour (Alternatives for Grain-Free -- Almond Flour/Bob’s Red Mill Garbanzo and Fava Bean Flour)
2 eggs
1 ¼ cups unsweetened almond milk
¼ tsp sea salt
1 T Coconut Nectar

In a medium bowl combine the dry ingredients and the eggs and mix until smooth.  Slowly stir in the almond milk.  Add the salt and coconut and beat until smooth.  Using a non-stick crepe maker, pour 1/3 cup onto the center, and roll the crepe maker until the batter covers the entire surface (or use a crepe batter trowel spreader to distribute the batter).  Cook until the bottom is lightly browned and flip with a flat turner.

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