Woo Hoo! It's Saturday. Thank you GOD! A friend was going to have a cooking class for a few friends and make ham and asparagus crepes, normal style. I was going to attend and try to make the same Paleo style. Alas - her event had to be cancelled so it gave me a change to try it at home. Hubby got the benefit of this delicious feast and helped in the process.
Paleo Style Crepes:
Mix together all the following ingredients:
3 Tablespoons Organic Coconut Flour (I used Bob's Red Mill)
2 eggs (cage free if you can get them)
3 Tablespoons Organic Coconut milk (in a can) full fat - without any sugar
2-1/2 Tablespoons water
pinch of salt
Use an 8" crepe pan. I used a teflon coated one which helped the crepe to just slide off. If anyone knows where to find a non-teflon crepe pan please let me know... I'd like to get away from teflon if possible.
Heat the pan. Add some coconut oil. Add 1/3 of the batter or just enough to be able to spread the batter all around the pan. The batter should have a runny enough consistency to easily slide from side to side. It did take me until the second batch and the fifth crepe before it came out as nice as in the picture.
I had previously microwaved some asparagus. I used the crepe pan to heat up some baked, low sodium ham - as Paleo/Whole 30 as I could find it... added that to the crepe rolled it up and added it to the beautiful fruit plated dishes he had ready. The coconut flour really did the trick. The crepes had the flexibility that would not be there is you use almond flour. The added benefit is they are slightly sweet (probably to those who have not been eating any sugar for a while). It was an awesome breakfast for a snowy New England morning. Gave us the energy to go out and deal with the snow later. :-)