French Crepes {Gluten Free}

One of my favorite breakfasts when I was growing up was crepes or as we would call them in Russian - 'blini'. The Russian version is rather thick and a bit greasy/buttery. I've grown to prefer the thinner, French style crepes but they never seemed to come out quite right. I've learned the hard way that having the right pan makes a world of a difference when making crepes. I have tried stainless steel pans, and while it is doable, I wouldn't recommend it. Unless you're okay with a heaping tablespoon of coconut oil for every crepe you make! I have an Eco/ceramic/diamond pan similar to the BergHOFF and Woll. This pan works beautifully and makes it so easy to make crepes. Now it's enjoyable, not a battle. 

Crepes used to intimidate me, it's one of those recipes that you will not realize how easy it is until you make it. Mix all ingredients and fry, that's about it! 

I make my own gluten free mix of flours, I've experimented with a variety and we like this combination of coconut, sorghum, millet, and tapioca. You could also just use gluten free flour mix (just make sure it doesn't have some random additives). 

Makes about 14-16 crepes 
Prep Time: 20 minutes
Cook Time: 20 - 30 minutes

Ingredients (all at room temperature):

8 pastured or organic eggs

2 cups raw or organic milk (grass fed preferrably)
1/4 cup coconut flour
1/4 cup sorghum flour
1/4 cup millet flour
1 tbsp tapioca flour
2 tbs pastured butter or ghee, melted
1/4 tsp real salt

coconut oil for frying

Directions: 

1. Mix the ingredients in a large bowl (or blender). Let it stand about 5 to 10 minutes. 

2. Preheat pan with coconut oil on high. 

3. Fry about a ladle full of batter for each crepe, approximately 1 to 2 minutes each side.
4. Serve with fruit or organic yogurt.



If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)


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