Pesach is just around the corner & I’ve been stressing about my menu that I know is both adult & kid friendly! Mornings are going to consist mostly of Egg Matzah Brai, but I know that won’t last long with my kids constantly needing a change in their menu! I made these Coconut Flour Crepes this morning to test out the flavoring and it was perfect. These are No-fail Crepes made with coconut flour that are not only easy to prepare but result in perfect, thin pancakes. Fill them with sweet or savory low carb fillings for the perfect breakfast, lunch, dinner or dessert! Below is the recipe!
6 ounces cream cheese softened in the microwave
6 large eggs 1/3 cup Parmesan or Asiago cheese grated 1 1/2 teaspoon coconut flour 1/8 teaspoon xanthan gum
Have Near the Stove and Ready 1 tablespoon butter or ghee, melted a pastry brush 1/4 cup measuring cup a thin wide, spatula a dinner plate on which to stack the cooked crepes
Blender: Place the eggs, cream cheese, and Parmesan cheese in the blender. Blend on low until the ingredients are completely combined. With the blender running, sprinkle the coconut flour and the xanthan gum over the batter and continue blending until thick, scraping the sides down at least once. Finish with the blender on medium speed for a few seconds. Let the batter sit for a few minutes. Prep the Pan: Put a non-stick pan over medium heat. When a drop of water sizzles and jumps across the surface, it is ready. Turn the heat down just a tiny bit and lightly brush the pan with butter. Lightly brush the spatula, too. Tilt and Swirl: Stir the batter. Pour the batter into a 1/4 cup measure and then into the middle of the pan. Resist the urge to scrape the measuring cup out with your finger. Grasp the pan by the handle and begin tilting it in a circular motion to spread the batter into a circle. It won't be perfect and that's okay. I can get the batter to go around the pan 3 times, ever increasing the size of my circle before it stops, resulting in a 6-7 inch crepe. Cook, Shimmy and Flip: Let the crepe cook for about 1 1/2 minutes or until the top of the crepe looks dull and the edge browns. You can touch it with your finger to see if it's still wet or just about set. Now, gently work the spatula under the edge of the crepe by shimmying it and lift the edge. With the fingers of your other hand, gently grasp the crepe and lift it a little higher while sliding the spatula under the crepe further. Flip the crepe and let it cook for about 15-20 seconds more. Stack: Remove the crepe to the plate and begin the process again making sure to lightly butter the pan and the spatula after each crepe. Stack the crepes one on top of the other. Let cool and refrigerate or use right away. To freeze, place a piece of waxed paper between each crepe before putting into a zip-loc bag and placing into the freezer. Makes 8-10 crepes.