Crepes!

Amy turned my on to this recipe from Keeper of the Home. It is an excellent way to grab and eat some chicken or anything else that goes well with that villain called bread (see Wheat v. Sugar – Which is More Despicable?), and it has made our Whole 30 Journey that much better. We are still 100% on the Whole 30 and going strong. Thank you, Amy!

This recipe says it makes six to eight six inch crepes, but I found it makes more (maybe because my eggs are so large). I also don’t make a full recipe if I don’t have time – it can take an hour or more to use up all of the crepe mix.

Ingredients:
12 eggs (Yes, really, a dozen eggs)
4 tablespoons coconut flour
1/8 teaspoon sea salt
6 teaspoons refined coconut oil, to fry

Crepe Directions:
Mix all ingredients well, making sure all clumps of coconut flour are broken up. I like to use my blender or food processor when I am cooking with coconut flour- the lumps can be difficult to get out when just using a whisk or spoon.  Allow to sit for a few minutes so the coconut flour can absorb as much of the egg as it is going to.

In a skillet over medium-low heat melt 1 teaspoon of coconut oil, tilting pan to coat. Add about 2 tablespoons of batter and tilt to make a 6-inch circle. Cook until bubbles start to form and the middle of the pancake looks slightly cooked. Flip gently with a thin spatula and cook until the other side is golden; about 5 minutes on the first side, 2 on the second.

Comments

[Maria Droujkova]

This sound tasty! But how is it like bread? There are no carbs that I can see.

[Laura Combs]

It isn't like bread, per se. It is kind of like a crepe and it helps you put meats into something - kind of like bread. I don't think it tastes like much, either, but it gives flexibility.