Le Crêpe, Le Easy! (Gluten Free, Dairy Free, Grain Free, Sugar Free, Paleo Option)
We all love a good crêpe, and if you had the joy of visiting France, you probably ate your fair share (mmm we sure did!). Though I bet a bunch of you may think crêpes are above your skill level. But we are here to share with you just how easy they are to make and you can tailor them exactly to match your taste. Savoury or sweet, you can totally choose your own adventure! Let your imagination go wild! If you have a favourite flavour combo, there is no doubt it will work in a crêpe! Below is the basic recipe for a winning crêpe, but if a savoury crêpe is your bag, you could simply add little pepper, or some dried herbs. And if sweet is your thang, add a splash of vanilla or a pinch of cinnamon. Once you realise how easy they are to whip up, you can show off to all your friends or eat them all yourself.
These make 4-6 crêpes, though if you are flying solo, you can easily half the recipe.
What you will need:
- 1 Cup of Nut Milk (or full cream if you are not in the dairy free camp)
- 4 Large Eggs
- 1/2 Cup of Buckwheat Flour (Arrowroot Flour could be used for a paleo option)
- 1/2 Tablespoon Coconut Oil (you could use Ghee or Macadamia Nut Oil)
- Pinch of Salt
1. Whisk together all the ingredients well. An easy option is putting all the ingredients in a blender, and blitzing until smooth. It’s ideal to let the batter sit for an hour or so, though feel free to fry these babies up straight away. If you do let it sit while you go have a leisurely coffee, just make sure you give it a quick whisk again before cooking.
2. Now is the perfect time to prepare your fillings and have them ready to go as the crêpes won’t take long once you get started.
3. Heat a good crêpe sized non-stick pan over medium to high heat.
4. Once heated add the coconut oil. After the oil has melted add about a ¼ cup of the batter to the pan, swirling to cover the bottom. This amount will depend on the size of the pan you are working with. You may also need to add a little extra oil as you go if you find your crêpes are sticking.
5. Cook crêpes until the edges have bubbled and are starting to curl up from the pan (30secs to 1 minute). Run around the edges with a spatula and then flip. The flipped side will only take half the amount of time to finish cooking. Don’t fret, your first crêpe may not always look perfect, but you will get the knack really quick, trust us.
6. Turn out cooked crêpe, and continue with remaining crêpes. Keep cooked crêpes in a warmed oven.
7. Generously fill your crêpes, and fold in half, quarters, or rolled up like a burrito and enjoy.
These crepes work really well stored and reheated, just make sure you use baking paper between each one before placing in an air tight container in the fridge (for about 3 days).
Strawberries and cream, banana and peanut butter with shavings of dark chocolate, sautéed mushrooms with onions, fried/scrambled egg, ricotta with honey and oranges, fresh berries and almond butter, stewed apple with cinnamon, blueberries with lemon curd and cream, left over pulled pork or roast chicken or simply fresh lemon with a sprinkle of sugar. The ideas are endless!