As I am trying to come up with new ideas to feed our toddler, I remembered my childhood favourite – Crepes!!!!
I loved them so much, that it was probably the first food I asked my mom to teach me how to make, although the recipe was great, I had a hard time handling the batter, and remembering the ratio of the recipe, since then, so you could say this recipe has been 10 years in the making.... ouch!
I have been trying different crepe recipes, and always trying to perfect them, I did end up finding a perfect one, but then I went paleo, and said bye bye to my favourite food.
Since the first introduction to paleo, I have learnt which foods agree with me, and which don’t, so now I mainly stick to real unprocessed foods with no food dyes or damaged oils, gluten free, and mostly dairy free, in this order.
So about a week ago as a hit yet another wall of what to feed my picky toddler that goes from loving, to hating a food in a matter of one meal, I thought I will try and see if my perfected recipe can be adapted to Gluten Free and see how Jack would like it.
Let me tell you, it was a hit!
He loves them!!! I made them as a quick breakfast, or as warps for lunch or dinner with some guac and chicken.
They freeze well, as long as you put a sheet of parchment paper between each one for easier defrosting.
The recipe is instruction heavy, to share all the tips and tricks I learnt over the years, but trust me , once you make it once or twice, it will be a piece of cake (or crepe lol) to make!
So here it goes:
Makes 10 x 9" crepes.
Preparation and cooking - 30 min.
2 – Eggs
½ cup of full fat coconut milk ( I use the Aroy-D canned milk, shake well before use to combine the water and the fat)
¼ cup of coconut oil – melted and chilled (feel free to use butter if you like)
¼ cup of chickpea flour
1 teaspoon of coconut sugar
a pinch of salt
In a blender or a food processor combine everything together and blend until smooth.
Let sit for 10-15 min at room temperature. Or if you're making ahead of time, you can store in the fridge for a few hours, but before cooking, allow to reach room temperature again!
The batter will be pretty thin, as it should be.
Now the real trick to thin crepes is all in your wrist work..
Use your best non stick pan, heat it up well, since there is quite a bit of fat in the batter, you almost don’t need any for the pan, if you don’t trust your pan to be perfectly non stick, , use as little oil as possible.
To pour the batter lift the pan off the stove, and as soon as the batter hits the pan, tilt the pan slightly but quickly in ach direction to let the batter coat the bottom of the pan evenly, don’t worry about making them too thin, trust me they will turn out great! ( if you poured too much batter and the crepe looks pretty thick, don’t worry, continue with the same cooking instructions, just fry longer, and you have yourself a flat bread! Lol )
Once the batter is evenly distributed, let the crepe fry for a minute and a half on one side, (if your crepes are thicker you might need about 2 minutes) using a spatula loosen the edges to ensure that they come off easily, flip the crepe on the other side and fry of 30 seconds.
If the crepe doesn’t come off easily, fry for 15 seconds longer, until you can easily take it off the pan.
Take off the pan, place on a flat plate and loosely cover with a large lid, this will allow the crepes to stay soft and pliable until you’re done with the rest of the batch.
And you’re done!!
Now your imagination is the limit, serve them as they are, or spread your favourite nut or seed butter and fold.
Use as warps for soft tacos, if you want to be super fancy, put some cheese in the middle , fold in half, and fry as a quesadilla.
Because of their soft texture, they are more versatile than warps, and honestly I haven’t found a good Gluten Free wrap that wont taste like cardboard and crumble when youtry to fold it..
I will be happy to post some pictures of the different ways we eat crepes at home J