When I woke up on Friday morning, I had no idea what was about to happen. The morning sleepily unraveled as usual -- a big bowl of chocolate caramel oatmeal followed by long run in the heat and a short, aggressive workout at the gym. After I sweat my buns off, I was prepared to eat the first thing that resembled food. I started thinking of crepes, and the thought became a craving, and the craving became a physical need more vital than all of Maslow's hierachy of needs put together.
Basically, in that moment, ain't no mountain high enough to keep me from crepes.
I used Danielle Walker's basic wrap recipe from her new brilliant cookbook, Meals Made Simple, but switched around a few things to suit my pantry and my sweet tooth. I also didn't have any arrowroot powder in the kitchen, and very little skrilla in my wallet. Usually I just omit it, and alas, end up with scrambled pancakes for breakfast -- but I had the thought that maybe corn starch would suffice.
And TRUE, corn starch is not the best thing you can put in your body. It's a dose of high-sugar and low-nutrient calories that you'd probably be better off to live without. However, the university-student-life struggle is real, and my budget is next to nothing. Arrow root powder would be the best option if you can afford it -- but if you don't mind cooking with this starch I would highly recommend it because it made the crepes more pliable, and more importantly, it was cheap as heck. $$$
I got so excited about the way these came out, I took so many freaking pictures that I filled up the memory on my phone. Iy yiy yiy... But they made me so happy, and so I decided they are worthy of being the first recipe up on the blog!!
Life-Changing Coconut Crepes
- 3 free-range eggs
- 9 Tblesp egg whites
- 1 cup unsweetened vanilla almond milk
- 6 tablespoons coconut flour
- 1/2 cup cornstarch -- {or preferably arrowroot powder, if your wallet will allow it}
- 2 Tblesp melted coconut oil or ghee
- 1/2 tsp sea salt
- Stevia to sweeten - {I used a few good heaping spoonfuls cause every one of my teeth is a sweet tooth}
- coconut oil or ghee, for the pan
Instructions:
1. Heat your pan to medium-high heat.
2. Whisk together the eggs, egg whites, almond milk, coconut flour, corn starch, coconut oil, and salt. {I just threw it all in a large food processor and got er' done}. Let the batter sit for at least 10 minutes, then whisk again.
3. Melt a bit of coconut oil or ghee in the pan and make sure it covers the whole surface.
4. Hold your pan with one hand, and use the other to pour approximately 1/4 cup of the batter into the pan. Keep turning the pan in circles as you pour, making sure the batter spreads thin and even. Fill any holes with a smidgen of batter, and cook until the sides start to lift. Once it's time, flip the crepe and cook for just a few moments on the other side.
5. Move to a plate and repeat the steps til all of yo' batter is gone. Grease the pan between crepes when needed.
*tip: if you want to keep the crepes warm until you serve them, heat your oven to 100 degrees and place an oven-safe plate in there. Every time you finish a crepe, flip it onto the plate, stacking them on top of each other. *
☕ SQUIRREL SNACKS ☕