Many of the people with arthritis I work with are sensitive to gluten. One such client asked me to find him a gluten free crepe recipe – he was sensitive to gluten and craving crepes. This recipe is the closest to wheat flour crepes that I’ve found. The texture is light and fluffy and the delicate coconut taste is absolutely divine.
- 2 tablespoons coconut flour
- 2 eggs
- 1/8 teaspoon sea salt
- 1/3 cup whole milk or coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon sweetener of your choice (raw agave nectar, maple syrup, honey, etc)
- Blend eggs, oil, sweetener and sea salt together in a small bowl.
- Whisk in flour and milk.
- Preheat a tablespoon of oil in a small pan.
- Pour a quarter of the batter into the pan. Rotate the pan until there is a thin layer of batter covering the bottom of the pan.
- Cook until bubbly, then flip.
- Roll each crepe and top with your favorite crepe topping.
Makes four crepes.
Usually my clients aren’t just reacting to gluten, but a number of other foods as well. To heal these sensitivities they must avoid the foods they are reacting to while rotating the foods that are safe for them so that their safe foods don’t turn into problem foods too.
Eating foods with minimal ingredients makes this process easier (it’s much easier to rotate safe foods if you only eat several a day, rather than exhausting all of your safe foods at once). With this in mind, I’ve created many simple, minimal ingredient recipes for tasty gluten free alternatives.
In this particular recipe, if you stick with the coconut theme and use coconut as the source for the floor, milk, and oil, then, even though the recipe has six ingredients, three of them are coconut, leaving just the eggs, sea salt, and sweetener for a total of four ingredients.
If coconut isn’t safe for you or you’re just feeling creative, you might try this recipe using almond flour, oil, and milk. If you try a different variation, let me know how it turns out.
Watch the demo!