Growing up I ate a lot of crepes. Romanians borrowed them from the French along with numerous other dishes. Crepes always held special treat status in our house. Whenever my mom would announce she was making them, I'd quickly abandon whatever activity I was involved in. Instead I'd park myself on a chair next to her, patiently waiting for the first soon to be botched crepe, so I could eat it.
After all, the first crepe normally gets thrown away. There's something mystical that has to happen between the batter and pan once the proper temperature is reached and a bona fide crepe is formed. For my mom and for me, it's always the second crepe. The first, while hardly worthy of the name, was always one for testing, ensuring the consistency was just right. What it lacked in form and looks, it made up for in taste.
The crepes my mom would make were called "clatite", filled with jam and rolled into long tubes. While I could hardly wait to get my hands on them once freshly rolled, it was the next day that they came into their full flavor.
I'm surprised it took me this long to experiment with the makeover version of crepes, considering they're one of my favorite foods but I think I've finally nailed them. These crepes are delicate, airy and almost sensual in some ways.
For these simple paleo crepes, you need eggs, coconut oil, almond flour, tapioca flour and cashew or almond milk. That's the basic recipe to keep them neutral. If you like your crepes on the sweet side, a teaspoon of vanilla will sweeten them and make a perfect base for your favorite sweet filling such as quick paleo chocolate spread.
5 ingredient paleo crepes
Prep time: 5 minutes
Cooking time 15-20 minutes
Makes 8-10 crepes
3 eggs at room temperature
1/2 cup fine almond flour
2 tbsp tapioca flour
4 tbsp unsweetened cashew or almond milk at room temperature
optional: pinch of salt (for savory)
optional: 1 tsp vanilla extract (for sweet)
crepe pan, non stick or ceramic coated frying pan
large mixing bowl
In large bowl, combine all ingredients and whisk together well.
Heat crepe pan and add a coat with 1/2 tsp coconut oil or ghee. Pour about 1/4 cup of batter and coat pan. Cook for 1-2 minutes per side and flip. Remove and repeat the process until all the batter is gone.
Crepes can be stored in the refrigerator in an air tight container for up to a week.