There’s something about crepes that everybody loves, they’re so versatile! Maybe it’s the fact that you can make them savory OR sweet. You can keep them light with sparse toppings or load up the toppings and make into a meal. There’s something for everyone and every occasion.
Before I gave up gluten in my diet, I loved crepes. They were my go-to Sunday brunch selection. Sometimes I went with the savory and sometimes I went with the sweet. However, after I gave up gluten I released my thoughts of ever enjoying crepes again. But then I realized that the more I learned to recreate my favorite treats gluten-free that I could do the same with crepes!
This recipe has been a long time coming. I’ve been wanting to create a gluten and grain free crepe and a homemade chocolate hazelnut spread for quite some time now, but it just seemed to keep getting pushed to the back of the line. Finally, I realized enough was enough, it was time to get serious and make this happen.
I also realized that it would be the perfect recipe to collaborate with Blendtec on as my Blendtec was on double duty creating both the crepe batter itself and the hazelnut spread. Something that I found incredibly valuable in using myBlendtec to make the crepe batter was that it eliminated any lumps in the batter. Crepe batter is supposed to be thin and completely smooth, there’s no room for lumps or bumps and the power of my Blendtec completely eliminated any.
When making your crepes, take care in flipping them as the batter and crepe will be just as delicate as any traditional crepe. I like to find the thinnest spatula possible to gently slide under prior to flipping. Then, with a quick flip of the wrist, turn it over and continue to cook for an additional minute.
1 cup almond milk
2 tbsp coconut flour
1 tbsp tapioca flour
1 tsp coconut oil + additional for pan
Pinch of coconut suga
The HBF1100S, is super-fast to save food prep time with powerful, high-volume blending.
The HBF1100S features a powerful 3.5 Hp motor which drives a custom-designed blade, making light-work of chopping, grinding, blending, pureeing and emulsifying large quantities. It is supplied with a large, four litre container.
The variable speed dial allows the blender to operate from a low speed, perfect for salad dressings and chopping and grinding, to a high speed that quickly creates a velvety smooth puree. The blender also features a chop function which pulses the blades, between a very low speed and the chef-selected blend speed, to keep foods with even the smallest amount of liquid, such as houmous, salsas and green smoothies, moving inside the blender jar.
It has a low profile design for improved operator ergonomics, while the transparent lid allows users to easily see into the blender container during the blend cycle, for precise control over texture and consistency. Custom program buttons allow operators to produce recipes consistently, without the need to constantly watch over the mixing process. Re-programming is simple too – operators just have to insert a memory card when there are any menu changes.
For safety, the blender’s interlock system with indicator light means that it will not start mixing until the container and lid are securely in place on the blender base. The HBF1100S is built for long-lasting performance in busy commercial kitchens.
This is so much better than the out-of-the-box stuff! The pine nuts, Italian turkey sausage and fennel give this stuffing unique flavor and texture.
This slightly sweet, whole-grain bread is hearty and satisfying.
Originally from the Middle East, this deeply flavorful vegetarian fried dish is usually wrapped in a pita, but also tastes great on salads or dipped in hot sauce or tahini.
Add parsley, cilantro, carrots, chickpeas, onion, and garlic to the WildSide jar and secure lid. Press "Pulse" 6 times. Using a large spoon or rubber scraper, scrape the walls of the jar and slightly mix the ingredients. Replace the lid and press "Pulse" 6 more times. Repeat if necessary.
Empty the contents of the jar into a medium-sized bowl. Add all other ingredients to the bowl. Using clean hands or a large spoon, mix all ingredients until incorporated. Cover with plastic wrap and allow to chill in refrigerator for a least 2 hours to allow flavors to marinate.
Heat frying oil in a large saucepan until 350°F. Make tablespoon-sized balls and cook in oil until golden brown. Place on tray covered with paper towl to drain liquid.
Serve in a pita with fresh lettuce, sprouts, sliced cucumbers, tomatoes, and red pepper