Almond Flour Crepes with Pear Filling
When I think of Crepes I think of my first knowledge on the farmer’s market on the Grove in Los Angeles. That’s right, I don’t conjure up visions of the street supplier in Paris, France on a crisp morning. Rather, I remember becoming surrounded by crates of fruits and vegetables. I remember the long line I needed to stand in just to purchase. And I remember the 30 minute wait to really be known as up to the counter to transport off my award. Totally and completely worth it.
I recently discovered Z’s Glass of Tea In the event that you haven’t added this website for your regular reads, do it – you will not end up being sorry! While meandering through all the tasty recipes on her blog, I ran across a formula for almond flour crepes. Truthfully, when I began cooking food it, I didn’t possess high hopes. It simply didn’t seem feasible to me that crepes crafted from almond flour could be light yet flavorful. Mmm.. am I pleased I was incorrect.
Gobble these crepes down with a delicious pear filling or jam or cauliflower risotto fitmencook the best – 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. (In fact – they’re tiny – I think 10 of the crapes are enough to produce a mighty breakfast time for 2!)
Almond Flour Crepes
Makes: 10 crepes
1. In a medium bowl, beat the eggs.
2. Beat within the almond flour, honey, vanilla and sodium to form a thin batter.
3. Heat the essential olive oil within a fry pan over medium warmth. An 8 inch skillet is the perfect size. Once it’s hot, scoop 1/4 glass of the batter into the skillet. Swirl it around immediately so the batter jackets the entire foot of the skillet.
4. Once the best is mostly arranged (about 1 – 2 mins) but nonetheless wet, turn the crepe. Cook the other aspect for approximately 10 seconds.
5. Cut and primary the pears into inches heavy chunks. Combine the pears, cinnamon and nutmeg in a pan over medium high temperature.
6. Make the pears until the pieces are soft and it’s juices released (about 5 minutes).
7. Serve the crepes folded throughout the pear filling up. Spreading jam in the crepes tastes quite amazing too.
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MissKittyInTheCity
I really love your site and recipes! The issue is I have so many bookmarked I can’t choose where to start 😉
The soup is making my mouth area water thus that will be my first attempt! I love the crepes and Z is normally amazing, too especially for a teen with no previous culinary teaching. Can’t wait for your next formula! All of the best
We’re Raj and Sonia – two close friends passionate about healthy cooking. We concentrate on gluten-free, enhanced sugar-free and vegetarian recipes. Becoming engineers – we’ve divided the meals into simple steps EACH with a picture – this way it is possible to recreate the recipe inside your kitchen (or tell us how to do things better). Read more about us and the road that got us here…
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