Sunday, April 10, 2011

Sunday Traubenkern-Mehl Paleo Crepes

It doesn't get better than this on a beautiful sunny Sunday morning in Germany!!  Wow, who would have thought we would be having such great weather for the Spring.  A much needed bout of sunshine after a long dark winter.  And what better way then having a berry filled Traubenkern-Mehl (Grapeseed Flour, rich in antioxidants) Paleo crepes and eggs.  This is another version of my first Paleo Crepe blog.  The key is finding a super fine non-grain flour to make these gems.  The grapeseed flour gives the crepe the perfect texture and rich dark color.
Paleo Traubenkern-Mehl Crepes

  • 1 tablespoon coconut oil-melted
  • 2 eggs
  • 2 tablespoons Traubenkern-Mehl (grapeseed flour) or coconut/chestnut flour
  • 1 tablespoons water
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla (optional)
  • 1 teaspoon cinnamon & nutmet (optional)
  • Raspberries
  • Blueberries
  • Strawberries
  1. Heat oil in pan med-high heat.
  2. Wisk the eggs the add the flour, water, almond milk and some of the melted oil.
  3. Continue to wisk for a couple of minutes.
  4. Pour 1/3 of mix in pan and swirl around so that the batter reaches all sides of med sized pan.
  5. Cook until edges start to bubble and curl up then carefully flip over.
  6. Cook a minute or two longer and slide crepe onto plate.
  7. Put a handful of raspberries and blueberries & strawberries (fruit of choice) on crepe and roll up.
  8. To add a little more sweet you can use a couple of teaspoons of natural fruit sweetened jam to top it off.
Print Recipe.

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