Almond Flour Crepes with Pear Filling
When I believe of Crepes I think of my first encounter on the farmer’s market in the Grove in LA. That is right, I don’t conjure up visions of a street vendor in Paris, France on a crisp morning. Rather, I remember becoming surrounded by crates of fresh fruits and vegetables. I recall the long collection I had formed to stand in just to order. And I remember the 30 tiny wait to really be called up to the counter to transport off my award. Totally and totally worth it.
I recently discovered Z’s Cup of Tea If you haven’t added this website to your regular reads, do it – you will not be sorry! While meandering through all the tasty recipes on her behalf blog, I came across a formula for almond flour crepes. Truthfully, when I started cooking food it, I didn’t possess high expectations. It simply didn’t seem feasible if you ask me that crepes made out of almond flour could be light yet flavorful. Mmm.. am I happy I was incorrect.
Gobble these crepes straight down with a delicious pear filling or jam or my personal favorite – both jam AND pears at exactly the same time. If 10 crepes sounds like a lot, believe me, next time you will be doubling the batch. (Actually – they are tiny – I think 10 of these crapes are enough to make a mighty breakfast for 2!)
Almond Flour Crepes
Makes: 10 crepes
1. In a medium bowl, beat the eggs.
2. Beat in the almond flour, honey, vanilla and salt to create a thin batter.
3. Heat the olive oil inside a fry skillet over medium temperature. An 8 inch pan is the perfect size. Once it’s warm, scoop 1/4 cup of the batter into the pan. Swirl it around instantly so that the batter jackets the entire base of the skillet.
4. Once the best is mostly arranged (about 1 – 2 moments) but still wet, turn the crepe. Make the other part for approximately 10 seconds.
5. Cut and core the pears into in . thick chunks. Combine the pears, cinnamon and nutmeg in a skillet over medium high temperature.
6. Make the pears until the pieces are soft and it’s really juices released (about five minutes).
7. Serve the crepes folded throughout the pear filling up. Spreading jam in the crepes tastes pretty amazing too.
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MissKittyInTheCity
I really love your site and recipes! The problem is I’ve so many bookmarked I cannot choose the place to start 😉
The soup is making my mouth water thus that will be my first attempt! I love the crepes and Z is amazing, too specifically for a teen with no earlier culinary training. Can’t await your next formula! All the best
We’re Raj and Sonia – two close friends passionate about healthy cooking. We concentrate on gluten-free, cauliflower risotto parmesan sophisticated sugar-free and vegetarian meals. Becoming engineers – we’ve broken down the dishes into easy steps EACH with an image – in this manner it is possible to recreate the recipe in your kitchen (or tell us how to do things better). Read even more about us and the path that got us here…
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