Almond Flour Crepes with Pear Filling

When I think of Crepes I believe of my first encounter on the farmer’s market on the Grove in Los Angeles. That is right, I don’t conjure up visions of the street vendor in Paris, France on the crisp morning. Rather, I remember becoming surrounded by crates of fruits and vegetables. I recall the long series I had to stand in only to order. And I remember the 30 tiny wait to really be called up to the counter to transport off my award. Totally and totally worth it.
I recently discovered Z’s Cup of Tea If you haven’t added this blog for your regular reads, get it done – you will not be sorry! While meandering through all of the tasty recipes on her blog, I came across a recipe for almond flour crepes. Honestly, when I began cooking food it, I didn’t possess high expectations. It simply didn’t seem feasible to me that crepes made out of almond flour could possibly be light yet flavorful. Mmm.. am I glad I was incorrect.
Gobble these crepes down with a mouth watering pear filling up or jam or the best – both jam AND pears at the same time. If 10 crepes sounds like a lot, trust me, next time you will be doubling the batch. (In fact – they’re tiny – I believe 10 of the crapes are enough to make a mighty breakfast time for 2!)
Almond Flour Crepes
Makes: 10 crepes
1. In a medium bowl, defeat the eggs.
2. Beat in the almond flour, honey, vanilla and sodium to create a slim batter.
3. Heat the olive oil in a fry skillet over medium temperature. An 8 in . pan is the best size. Once it’s warm, scoop 1/4 cup from the batter in to the skillet. Swirl it around immediately so the batter jackets the entire base of the pan.
4. Once the top is mostly set (about 1 – 2 moments) but still wet, flip the crepe. Cook the other aspect for approximately 10 seconds.
5. Cut and core the pears into inches heavy chunks. Combine the pears, cinnamon and nutmeg in a skillet over medium high heat.
6. Make the pears before pieces are gentle and it’s really juices released (about five minutes).
7. Serve the crepes folded across the pear filling. Spreading jam around the crepes tastes fairly amazing too.
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MissKittyInTheCity
I really love your website and recipes! The issue is I’ve so many bookmarked I cannot choose where to start 😉
The soup is making my mouth water thus that will be my first attempt! I love the crepes and Z is definitely amazing, too specifically for a teen with no prior culinary schooling. Can’t await your next formula! All of the best
We’re Raj and Sonia – two close friends passionate about crispy pork belly healthy cooking. We concentrate on gluten-free, processed sugar-free and vegetarian meals. Becoming engineers – we’ve broken down the meals into simple steps EACH with a picture – this way you can easily recreate the recipe inside your kitchen (or reveal how to perform things better). Read more about us and the road that got us here…
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