Light and beautiful crepes bring to mind brunch dates with my husband, Christmas village shopping, perusing the world famous Detroit Institute of Arts, and a life before food restrictions.
Now, we work around dairy, wheat, and egg allergies. Eggs are rotated in as a once a week treat around here, but I try hard to stay away from the rest.
Last weekend, I made the best mistake in my cooking career to date. I say cooking “career” lightly.
I was trying to make some Saturday morning pancakes, but I’m not really a huge fan of following recipes. A little bit of this and a little change to that, and my creations take on their own personality.
This time, the results were a huge hit.
- 1/4 cup coconut flour
- 1/4 cup arrowroot starch/flour
- 1/4 cup coconut oil
- 3 eggs (preferably pastured -- not pasteurized)
- 1/4 teaspoon unrefined salt
- 1 Tablespoon honey or maple syrup
- 3-5 Tablespoons water
- 1/4-1/2 teaspoon vanilla
- Beat eggs until frothy. I use a hand mixer.
- Add wet ingredients - beginning with 3 Tablespoons of water - and blend.
- Add dry ingredients and blend until smooth.
- Batter should be the consistency of very thin pancake batter. If it's too thick, add water by the tablespoon until it reached desired consistency.
- Pour 1/4 cup into preheated skillet or pan and cook on medium-low heat until edges begin to brown.
- Flip and cook until both sides slightly browned.
If coconut oil is solid, you can melt and let cool slightly before adding or break it up into small pieces in the batter. A hand mixer does this well. It will melt as it cooks. . Batter should spread out in the pan and resemble a thin omelette. If it's more of a thicker pancake, add more water to batter. . Serve with your choice of toppings or eat plain.