“Hey, are you going to make that thing again?” my Mum asked me yesterday.
“That apple thing you did…the pancake.”
Call it Tarte Tatin Noveau. I try to remember where I got the idea to put this Tarte Tatin and pancakes together. but I’m not sure anymore. I was doing a Google search for tarte tatin pancakes, but none of the results was what I was looking for. So here it is. Paying true homage to that old phrase, “eat dessert first”, this is readily versatile: for, depending on how it’s dressed up, it can be eaten as breakfast or dessert. It’s delicious eaten on its own, but if you’re feeling indulgent, I imagine that a slice of this tarte tatin pancake, served while still warm, with a scoop of coconut milk vanilla ice cream and maybe with some hot fudge sauce or caramel would be the ticket.
When Amy asked me to guest post on her blog, as part of a series of “up and coming food bloggers”, I said “Yes!” immediately and was honoured to be a part of this series, plus to be a guest blogger on such a lovely blog as Amy’s. Plus, she’s only been blogging for a year but already has come so far! I look forward to what she’ll be doing in her second year.
For my guest post, I made these mini black raspberry and white chocolate crepe cakes. I stacked them to be 8-layer cakes, but they can be made with less layers if preferred. It’s your choice.
I had a little helper, too, this time: my brother, whom I’ve talked about before in my post about how this blog was started. He had to have a little nibble of almost everything when I started making it; the black raspberries in particular were a novelty item. He helped stir the mix for the cream filling and also helped make the crepes.
For the recipe and to read what I say about this dessert, click here to read my guest post on Amy’s blog, Simply Sugar and Gluten Free!
Before I share today’s recipe, I have an announcement to make: using the poll that it’s the right sidebar at the top of the page, I would like to know what you, my readers, would like to see more of on this blog, i.e. should I do more meal recipe ideas like my breakfast video that I posted? Or more other possible dietary options alternatives, i.e. vegetarian or vegan, as long as they fall within the perimeters of the Specific Carbohydrate Diet (SCD) and gluten-free, casein-free (GFCF) diets.
Let me know in the poll! Multiple votes are allowed and percentages of votes can be seen by clicking on “results”.
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Those of you who follow me on Google Buzz may know that I borrowed a book called Cooking with Coconut Flour by Bruce Fife, N.D. Although borrowing it only yesterday, I’m already starting to make recipes from it. The first of these recipes that I’ll be posting are these coconut flour crêpes.
I like this recipe because it’s quick to whip up, easy to make, and doesn’t require many ingredients to make. These crêpes are also great for those who may not be able to have the almond flour crêpes due to nut allergies or sensitivities.
Although the recipe in the book says it makes 4 crêpes, it depends on how you measure the batter. I used 1/8 cup of batter for each crêpe and that made about 6 crêpes.
From Cooking with Coconut Flour by Bruce Fife, N.D.
2 tbsp. coconut oil or grapeseed oil
1/2 tsp. honey or 1 tsp. coconut sugar
1/8 tsp. salt
2 tbsp. coconut flour
1/3 cup coconut milk
- Blend together the eggs, oil, honey or coconut sugar, and salt. Mix in the coconut flour and add coconut milk.
- Heat the fry pan with a small amount of oil (I used grapeseed this time) over medium heat. As soon as it’s hot enough that water sizzles upon contact, pour 1/8 cup of the batter into the pan and swirl until a thin, even layer of batter covers the bottom. It should be about 5 to 6 inches in diameter.
- Cook until bubbly and cooked around the edges. Turn and cook other side until done. Serve with condiments of your choice and enjoy!
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