Paleo Pear Crepes
Awesome with Nicciolata (a dairy-free version of Nutella) or stuffed with any fruit one can think of! Our favorite is to just slightly cook some diced pears with a little bit of cinnamon, a smaller bit of ginger, and a very teensy bit of nutmeg. These crepes are so naturally yummy we never have to put any sweetener or sprinkle of powder sugar on them. -A yummy treat with no sugar!
*We usually double this recipe for our family of three.
**When I am in a rush, I have done this without the blender step, instead just mixing well by hand and forgoing the 10-15 minutes of refrigeration. It has turned out just as well; the key is mixing well!
- ½ cup (48g) blanched almond flour
- ½ cup (64g) arrowroot or tapioca starch
- 3 eggs room temperature
- 1 cup almond milk room temperature
- ¼ teaspoon salt
- 2 tablespoons coconut oil melted but cooled slightly or avocado oil
Optional: (we never use these)
- ½ teaspoon vanilla extract
- 1 tablespoon coconut sugar
Instructions
- In a blender, combine all of the ingredients and blend until completely smooth and combined. Refrigerate for 10-15 minutes to let the flours absorb.
- Heat a medium or large non-stick pan over low-medium heat - I used a 10” pan. If your pan isn’t super non-stick, add a little dollop of coconut oil.
- Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe until set, 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until cooked through, about 15-30 seconds. Repeat until all batter is used (or keep extra batter covered in the fridge for another day).
- Serve hot with desired fillings.
The base of this recipe comes from: https://www.bakerita.com/paleo-crepes/