SuperCharged Gluten-Free Crepes:
This recipe is a modified version of another recipe by my friend Miss Dot. She is extremely talented and has a wonderful blog that I highly recommend.
Gluten-Free Crepes Ingredients
2 pasture-raised eggs
1 tbsp. coconut oil
1 tbsp. pasture-fed butter
2 tbsp. coconut flour
1/3 cup coconut milk
1/8 tsp. pink salt
Servings: 2 Crepes
1/2 cup of coconut nectar, raw honey or grade B maple syrup
Low carb – Use 1-2 tbsp of liquid stevia
SuperCharged Crepes Instructions:
In a mixing bowl, mix together the eggs, oil, salt and sweetener (if making sweet variation) or spices (for plain or savory), then blend in the coconut flour and finally the coconut milk. In a small crepe pan, stainless steel or iron skillet, add 1/4 of the batter and cook for a few minutes, until the crepe is bubbly and cooked around the edges. Flip the crepe over and finish cooking.
Ready in 15 min.
Top with grass-fed kefir/yogurt or coconut milk with berries.
Dr Jockers Comments:
When people begin on my anti-inflammatory nutrition plan they often times miss the pancakes, croissants, muffins, crepes and other baked goods. However, we have many recipes on this site that demonstrate these traditional favorites made in a low-carb, toxin-free, superfood loaded and even more delicious way.
What is awesome about these is that they taste amazing and every ingredient is a superfood. Coconut and pasture-fed butter are rich in small and medium chain fatty acids that improve our hormones, brain function and metabolism. The butter and pasture-raised eggs are rich in choline and carotenoid anti-oxidants that improve our hormones and complexion (softer and shinier skin and hair).
I love this recipe with the Beyond Organic plain amasai, berries or coconut blueberry butter! Enjoy!
Let us know how you like this in the comments box below.