Tuesday, May 11, 2010

Crepe Creation

EVERY MOVING THING THAT LIVETH SHALL BE MEAT FOR YOU; EVEN AS THE GREEN HERB HAVE I GIVEN YOU ALL THINGS. GENESIS 9:3

I love crepes. Here's a paleo version of them and then a creative way to make a beautiful brunch, or dinner recipe using them!

Basic Crepe Recipe:

4 eggs
1/4 cup coconut flour
1/4 tsp vanilla
1 pinch nutmeg
1 pinch cinnamon
1/4 cup coconut milk.

Mix all together to form batter, let sit 5 minutes. Oil pan with a little coconut oil, heat over medium. Pour 1/4 cup batter for each crepe, heat until golden brown and flip. You can fill it with fresh fruit for a lovely sweet breakfast, or fill it with avocados and sausage for a savory crepe. Enjoy!

Paleo Quiche Lorraine:


Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup yellow onion, sliced
  • 1/2 cup veggies (broccoli, zucchini, kale, spinach)
  • 4 strips cooked bacon, crumbled or cooked chicken sausage diced
  • 8 eggs
  • 12 ounces coconut milk
  • 1 teaspoon fresh cracked pepper
  • 6 Basic Crepes (recipe above)

Preheat the oven to 350 degrees F.

In a small saute pan, sweat the onions until translucent add in veggies. In a small bowl, mix the onions and crumbled bacon or cooked sausage together. In a separate bowl, whisk together the eggs and coconut milk, and season with pepper.

In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the filling mixture into each cup. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set.




2 comments:

  1. Both of these recipes sounds soooooo good. Wish that I could use them for the family but....sigh.....no eggs at this house.

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  2. Oh no eggs!! That's tough. Eggs are sort of my staple. But, there are plenty of other things to eat! :)

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