Almond Crepes

Audrey is going through a phase lately... Sweet Tooth Only! She keeps on asking for chocolate cake for breakfast. ;) Perhaps that's my bad because I still have some leftover on the counter from my birthday. Now granted she doesn't have a lot of sugar in her diet anyways, and the sugar she does have is usually from organic evaporated cane juice sugar, natural sugar or fruit. 

But man! It's been a trick to get her to eat even eggs in the morning! We either have to combine them with other foods like sausage and rice or pour salsa on top to get her to eat them. 

But get this, this morning, I got her to eat almost 2 eggs and a good amount of almonds from a little help from an apple. HOW you say? Through these next recipes! I'm super excited. ;) I've been working on a grain free crepe for a while but I was not using enough to bind it together. I referred to a couple other recipes and found the trick was simply adding more egg! The end result is amazing! Audrey ate 3! :) Ha ha. Pretty good for a 2 year old! 

Almond Crepes

(Gluten Free, Dairy Free, Grain Free)
Created by jalene from a combination of other recipes

Makes 8-8" crepes
Ingredients: 

• 5 eggs
• 1/2 cup + 2 Tbsp almond meal/flour (I used Bob's Redmill)
• 2 Tbsp water
• 2 tsp honey
• pinch sea salt
• olive oil for cooking

Directions:

1. Add all the ingredients into a Blendtec or blender. Blend on the lowest speed for about 30 seconds, making sure the mixture is well combined. Place the batter into the fridge to rest for about 15 minutes. 
2. Preheat a non-stick 8" (or similar) pan over medium heat. 
3. Lightly oil the hot pan. Be sure to stir the batter up each time before pouring. When you pour the batter onto the pan, only pour enough to just cover the bottom. I usually tilt the pan around to get all the holes. If you add too much batter your crepes will turn out thick and if they are too thin they will break easily. 
4. Cook until light brown on first side and then flip. Cook second side only slightly. Add your desired filling to the center (we used the one below), roll up, and serve warm. 

Leftovers can be frozen flat on wax paper in freezer bags. 

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Apple Filling for Crepes

(Gluten Free, Dairy Free, Can be Sugar Free)
Created by jalene

Makes 2-4 servings
Ingredients: 

• 2 apples, peeled & cored (we use organic apples)
• 1/4 cup water
• 1/4 tsp cinnamon
• (optional) 1 tsp evaporated cane juice sugar or 1/2 tsp honey (I left the sugar out)

Directions: 

1. Heat a small saucepan over medium heat with the 1/4 cup water. (Do not be tempted to add more water- the apples will give off some water as they cook too.)
2. Slice the apple in 24 wedges. (I use an apple slicer and then cut each piece into 3 pieces. 
3. Place the apples into the pan, sprinkle on the cinnamon and sugar (if using) and cover. Boil, stirring occasionally for 5-8 minutes or until a desired consistency is reached. If you would like less liquid, uncover and continue to boil.