1/4 cup plus two tbsp of almond flour
2 tbsp water
1 tsp vanilla
1 tbsp honey
1/8 tsp salt
1/2 tsp cinnamon
butter for frying
Place all ingredients in a large mixing bowl. Beat on medium speed until they are well mixed. Place batter in refrigerator for 15 – 30 minutes. Stir batter again before cooking.
Heat an 8 inch pan over medium heat. Melt about a tsp of butter in the pan. Spoon two tablespoons of batter into the pan and tilt the pan to spread the batter in a thin layer over the pan. Cook for 45 seconds to one minute until batter is set. Carefully flip crepe and cook the other side for 10 – 15 seconds. It will take some practice to flip the crepes. If they fold over while flipping you can carefully unfold them. If they break, they still taste good!
When crepe is done carefully slide it onto a plate. Melt more butter in the pan before cooking each crepe. Place a piece of parchment paper between each crepe to stack them. If you are not going to use the crepes right away you can roll them in the parchment paper, place them in a sealed bag or container and store them in the refrigerator (maybe just until the next day, I wouldn’t store them for long).
I made 8 crepes.
3/4 cup blueberries
1 cup sliced strawberries
1 tbsp honey
2 tsp lemon juice
1/4 cup apple cider
Place all ingredients into a small sauce pan. Bring to a boil. Boil rapidly for 4 – 5 minutes until liquid is reduced to a thick sauce. Allow to cool.
Place a spoonful of sauce in middle of the crepe. Fold both sides over, and flip the crepe over so flaps are on the bottom. Top with a little more sauce. Optional: top with plain yogurt and fresh berries for garnish.
This recipe being shared on Slightly Indulgent Tuesday.
Latest posts by Sherry Lipp (see all)
- SCD Recipe: Savory Pastry Dough - December 16, 2018
- SCD Spotlight: The Specific Carbohydrate Association - December 2, 2018
- SCD Recipe: No-juice Cranberry Sauce - November 22, 2018