Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Friday, September 4, 2009
A lovely lady named Millie, from the GAPSHelp group, posted this recipe http://www.tiana-coconut.com/coconut_flour_recipes.htm recently. I modified it slightly to work for GAPS and my taste buds
2 tablespoons butter, melted
1 teaspoon honey
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup coconut milk
2 tablespoons coconut flour
Blend together butter, eggs, honey, vanilla and salt. Stir in coconut milk. Thoroughly mix in coconut flour. Heat 1/2 teaspoon butter in a small skillet. Pour one tablespoon of the batter into the skillet; immediately rotate skillet until there is a thin even layer of batter. Crepe should be about 4 inches in diameter. Cook until batter is bubbly and cooked (I find it easier to flip if they are slightly browned) around the edges. Turn and cook the other side for a moment. Cover one side of crepes with your choice of chopped fruits, nuts, honey lemon curd, apple butter or homemade jam. Roll up and serve.
I usually double this recipe and keep them warm in the oven until serving time. Leftovers refrigerate well. I'm going to experiment with freezing too.
Makes 6 or more crepes.