One of my favourite things to do on the weekends is making leisurely breakfasts, and currently crepes are my favourite. The latest recipe I use for crepes is grain-free and delicious, and is inspired by the recipe from Bakerita.
I made a couple of simple substitutions from the original recipe, which are as follows:
- Tapioca starch, as opposed to arrowroot starch, due to its ability to withstand high heat, without losing its binding properties.
- Grass-fed butter, instead of coconut oil, because it’s high in vitamin K2, encouraging more calcium absorption in bones and teeth, while decreasing calcium plaques in arteries. (As estrogen declines in perimenopause, your arteries become more vulnerable to calcified plaques).
makes approximately 10 crepes, depending on the size of your pan
- 3 eggs
- 2 tbsp melted grass-fed butter
- ½ cup tapioca starch
- ½ cup almond flour
- 1 cup almond milk or coconut milk
- 1 tsp vanilla
- ¼ tsp salt
I mix all the ingredients in a blender, for the smoothest batter possible. Preheat your pan on medium-high heat, and give the pan a little extra butter-love. Pour 1/3 cup of batter in the pan, and swirl it around until it’s thin. Flip the crepe when the edges are just starting to come away from the pan.
- hemp seeds
- chopped walnuts
- spirulina powder
- maple syrup (of course)
- coconut yoghurt (lemon-flavoured is my favourite)
- mixed berries
Hi, I’m Dr. Jenny Schmidt. My practice focuses on family health and wellness, healthy aging for men and women and optimizing fertility & hormone function. I work with you, within realistic and sustainable parameters, to find the root cause of dysfunction in your body and address it.