I had a patient let me borrow the cookbook “Every Last Crumb” because she ordered it but found many of the recipes called for xantham gum, which is less than ideal. So, I wanted to take a look at the recipes and see if there was anything that gave me inspiration. Well, I don’t miss bread products that much, so bread recipes just kind of go in one ear and out the other. However, recently I went to a crepe place and every time I have crepes, I remember how much I love them! You get where this is going…her book had a crepe recipe! I was all over that like white on rice. I could definitely see myself making these as an alternative to pancakes for brunch. They are so versatile because you could make them savory or sweet. In the cookbook, she made them sweet, so I just dropped out all the ingredients that go with sweet in order to make them savory. Ham and cheese is a classic combo, but the possibilities are endless.
5 large eggs
3/4 cup + 1 Tbsp coconut milk
1 tsp butter
1/4 cup + 3 Tbsp coconut flour
1/3 cup +2 Tbsp tapioca flour
1/8 tsp salt
Chopped ham and shredded cheese
Heat some oil in an 8-inch or larger skillet over medium-high heat. Place the ingredients in a blender and blend on high for 1 minute. Pour 1/4 cup of the batter in the hot skillet and rotate the pan in a circular motion until the batter coats the entire pan. Cook until you can flip it over in one piece, which will be about a minute. Flip it over and cook for another 30 seconds. Set aside and continue with the rest of the batter.
In another pan, heat your stuffing ingredients through. Place those ingredients (mine were leftover ham and shredded grassfed cheddar) in the center of the crepe and wrap each side in and enjoy!