Thursday, May 30, 2013

Tapioca Crepes

When I was in the 7th grade, I took a semester of French. I was head over heels for anything French; I was a ballerina after all. We had a French meal day where every student brought some French dish in to eat. My daddy and I had made fruit-filled crepes and they have been my favorite breakfast meal since then. I request them every year for my special birthday breakfast-in-bed meal. When our menu from for this week said crepes on it, I freaked! Crepes can be paleo, yes! So, of course, instead of waiting till the scheduled day to make them, I asked Rob to make them the next day. And oh my, they were delicious! Just served with any fresh berries is my favorite, or you can get creative with cinnamon, bacon, vegetables, etc.

Tapioca Crepes

1 cup tapicoa flour
1 cup full fat canned coconut milk
1 egg
pinch sea salt
toppings of choice

1. Combine all the ingredients (except toppings) in a medium bowl and mix completely.
2. Heat a non-stick skillet over medium heat.
3. When hot, pour in about 1/3 cup of mixture and tilt the pan in all directions to spread the batter to desired thickness.
4. Cook both sides until very lightly browned (2-3 minutes on each side).
5. Top with desired ingredients and serve warm or cold.
6. Top with agave nectar for a sweeter taste. You could also try some maple syrup.

We are finding out there are a lot of 'Paleo-fied' foods out there we can make! Of course I find a lot on Pinterest, but this is very exciting. We are making our favorite foods in a healthier way. Hopefully soon we can start writing out our own weekly menus.

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