Crepes with Coconut Flour

[0jack]

Crepes were traditionally made with buckwheat, which is the seed/fruit of Fagopyrum esculentum.  Buckwheat is not a grass/grain, but I don't know its paleo status.   Buckwheat is gluten-free, though, which means that gluten isn't essential to crepes.  That's why I selected crepes as my first recipe with coconut flour. I simply started with 2 eggs and about 1/4c coconut flour, then thinned it out with some skim milk, cooking it as usual in a non-stick pan.

The cheese is a pressed cottage cheese, which is very high in calcium and protein.  I would have preferred ricotta or a creamier cottage cheese, but they were out at the store.

Coconut flour crepes would make delicate but good wraps for sweet foods or for curried foods in particular or tandoori.  I'm thinking paneer wraps would be awesome.  I'd wrap them in parchment paper or waxed paper to keep their integrity in transport.


Before the syrup, this meal (3 large crepes, 1 serving cheese) was 300cal and 25g protein.