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!