Almond Flour Crepes

 

So we went into Provo on Friday to do some shopping.  Stephen is shrinking (I'm not) and needed some new clothes, also we needed to stock up on some things that we can't buy down here.

Guess who we ran into at Sprouts!!  I was hoping we would :o)  Lindy was so cute and she helped us find Almond flour, Almond butter, Coconut, etc.  She's the cutest and most personal help I've ever had at Sprouts. I think she deserves a raise!

We came home with several cartons of strawberries (and asparagus!) and this morning I decided that crepes sounded really good.  This is the first recipe I found and it's really good.  We spread almond butter on them with sliced strawberries. 

Almond Flour Crepes

 5 pastured eggs

1/2 cup blanched almond flour 

2 tablespoons arrowroot flour** (optional)

2 tablespoons water

2 teaspoons honey*

1 teaspoon pure vanilla extract

Pinch of unrefined sea salt

Coconut oil  

Beat the eggs and salt in a bowl. Add honey and vanilla.  

Break up the lumps in the almond flour with a fork and stir in arrowroot.  Slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency. Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour.  

Heat a 10" cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary. Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That's okay. When they are rolled up you can't see the crooked edges. 

Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds. Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate. Stir the batter between each crepe. Repeat with remaining batter. Stack finished crepes on top of one another to keep warm and flexible.  

Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping!  

*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!  

**Arrowroot flour is NOT necessary in this recipe and the crepes are still delicious without it. I just happen to think it makes them even better texture-wise.