Paleo Blueberry Breakfast Crepes
A few months ago I was making some pork carnitas and I tried to make some tortillas to go with them. Well, the carnitas were awesome but the tortillas didn’t end up anything like tortillas. They were more like crepes so we filled them with fruit and ate them for dessert.
This recipe is based on that tortilla failure. They are delicious. Seriously. In fact, my husband said that from a taste perspective, these are probably the most “un-paleo and most like the original” tasting thing we’ve made yet. They remind me of the crepes we’ve eaten in France.
Pretend you are in Paris
Ingredients (for 8 crepes)
The crepe part
- 2 eggs
- 1 teaspoon of honey
- 2 Tablespoons butter, ghee or coconut oil (I used butter), plus a little extra to grease the pan
- a pinch of salt (about 1/8 tsp)
- 1/2 teaspoon vanilla extract
- 1/3 cup coconut milk or almond milk (I used coconut)
- 2 Tablespoons coconut flour
Melt 2 Tablespoons of butter. Whisk the melted butter, eggs, honey, vanilla, salt and coconut milk together. Add in the coconut flour and mix well.
Takes no time at all to throw together
Grease a frying pan and set your heat to medium high. We used a ladle to spoon our batter into the hot pan. Then you sort of tilt your pan around to help the batter spread out into a thin even layer. If you keep your crepes on the small side they are easier to flip.
Cook for about 2 minutes until the bottom is light brown. Use a spatula to flip in one quick motion. Our first crepe or pancake has traditionally been served to the dog since the first attempt usually ends up a smooshy “flip disaster” mess. It is tricky business, but you’ll be flipping perfect crepes by the time you get to the last one 😉
The blueberry sauce part
- 1 cup fresh blueberries
- 1 teaspoon honey
- 1/2 teaspoon arrowroot or tapioca flour
Heat the blueberries in a saucepan with the honey over medium heat. After about 5 minutes they will soften and pop open, releasing their juice. Once the juice is bubbly and the blueberries are all soft, mix the arrowroot powder in a small bowl with a spoon or two of water. Now add that to the blueberry sauce and stir until it has thickened.
We served theses crepes by filling them with the blueberry sauce and then topping them with more sauce and some whipped coconut cream and a mint garnish. We each ate 3 and were still a little hungry so we fried up some eggs as our “second” breakfast. I’m already hungry for a third breakfast…..bacon anybody?
You could totally make these with any fruit that you wanted. You could also leave the honey out of the batter and make them into savory crepes filled with meat, veggies or smoked salmon. Enjoy!
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