One of my favorite breakfast foods prior to my real food conversion was crepes. I have seen several recipes for them online, but Jill @Real Food Forager looked the best. I used her basic recipe and tweaked it to make it similar to my pre-real food version. I added vanilla and milk to mine. Other than the coconut after taste (which makes it better) they are similar in texture and taste to my original version.
- 1 tablespoon coconut butter (or manna/cream concentrate)
- 2 tablespoons coconut oil
- 2 eggs
- ½ teaspoon sea salt
- 1 vanilla
- 2 tablespoons coconut flour (add a little at a time, you may not need it all)
- ¼ cup milk (or coconut milk)
- ½ teaspoon honey (I like mine savory, so I didn’t use it)
Melt (and watch closely) the coconut oil and coconut cream concentrate. Set aside.
In a medium bowl beat eggs, then add melted coconut mixture and keep whisking the eggs. Add honey, salt, and vanilla and whisk until blended.
Add coconut flour a tablespoon at a time and whisk until incorporated without lumps.
Finally, add milk, but watch consistency. It should be slightly thinner than pancake batter, but not runny. You may not use all the milk.
I pour my batter into a measuring cup with a pour spout. In a shallow frying pan, melt 1 tablespoon coconut oil (one time only). While holding the pan off the stove drop 1/8-1/4 of a cup into the middle of the pan and make circular motions to cover the bottom of the pan with the batter. Place back on the burner at medium high heat. When the outer edge of the crepe is brown and the middle is bubbly (about 30-45 sec) carefully flip the crepe and lightly cook on the other side. Then remove and set aside. Start the next crepe.
Fill crepes with fruit, homemade (raw) whipping cream, Raw-tella (real food version of Nutella), jam, or whatever your heart can imagine
In Jill’s recipe she actually suggested that you can make crackers out of these by dehydrating them in the oven at 170 degrees for a few hours (keep checking so you don’t over cook them). They will make nice grain free crackers for snacking. (In my case, for my pate).
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