Wednesday, March 19, 2014

Coconut Flour Crepe's with Maple Pecan Glaze



I eat these crepe's, or some version of them, at least once a week.

Its one of the few things that keep me full for several hours. Even a 500 calorie protein shake doesn't fill me up like this.

And my two kids that eat eggs always seem to want to share so they must be pretty good.

Enjoy!


Mama's Coconut Flour Crepe's with Maple Pecan Glaze - Candida Diet Friendly with maple pecan butter glaze

by MamaChanty
Prep Time: 10 minutes
Cook Time: 3 minutes per crepe
Keywords: fry breakfast candida-diet friendly gluten-free low-carb paleo egg coconut flour
Ingredients (5 crepes)
  • 2 Tbsp organic coconut flour
  • 1 Tbsp arrowroot powder
  • pinch fine sea salt
  • 1/2 tsp baking powder
  • 4 drops liquid Stevia
  • 1 tsp maple (or vanilla) extract - optional
  • 3 free run eggs
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp butter or coconut oil, melted
Instructions
Coconut flour Crepe's
Heat a frying pan to medium heat.
Beat eggs. Add Stevia, almond milk and butter or coconut oil.
Combine dry ingredients.
Add wet ingredients to dry ingredients and whisk together until fully combined.
Let stand for 10 minutes to let coconut flour/arrowroot thicken.
Coat frying pan with coconut oil before frying each crepe.
Pour 1/5 of the butter (about 1/3 cup) into the skillet. Roll around the batter until it covers the entire pan.
Let cook until fully cooked through (approx. 2 to 3 minutes). Flip and let cook on the other side for 1 minute. Don't try and flip too soon or it will fall apart.
Remove and serve with topping of choice.
Pecan/Maple Butter Glaze
1 1/2 Tbsp butter or coconut oil
1 tsp maple extract
1/2 Tbsp unsweetened almond milk
10 pecans
1/8 tsp Guar Gum
Combine first 4 ingredients in a microwave safe bowl. Microwave for 30 seconds. Remove and stir. Add Guar Gum. Stir. Microwave for an additional 20 seconds. Use as a topping on Crepes.
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2 comments:

  1. These look really good, I will try them soon! I might make the pecans in to buttered pecans by toasting them in a frying pan with butter and salt for a little bit before I add them to the glaze. And, I might add some pecans to the crepe batter.
    Thanks for sharing this! I am always looking for good breakfast ideas.

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  2. I am 14 years old and have been off of dairy and gluten for a few years. Just a few months ago I went on the Candida Diet, but I didn't come across this recipe until a couple weeks ago. I was excited when I saw that I could follow this recipe without having to convert any sweeteners to stevia, as with other recipes. It was hard to find out in other recipes how much stevia to use in place of honey, but this recipe was super easy to follow. I was sure it was going to be good, and I was NOT disappointed! These are SO good! They actually taste like crepes, and are super yummy! I don't do the glaze, instead I use butter and drizzle some of Barlean's Lemon fish oil from Costco (which tastes like lemon curd and does NOT taste like fish oil at all) over the top. I have made them several times since then, and just finished eating them this morning. I make them super thin so there's more, and usually share them with my dad for breakfast. Thank you for the recipe, it is easy and super yummy, and is another breakfast option besides eggs, which I eat all the time!

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