On the heels of my post for the Breton Galette recipe from Food Renegade where I was explaining the difference between a galette and a crepe, I thought I would post this great crepe recipe from Stacey’s Paleo Kitchen. The great news about this crepe is that it is gluten-free (most crepe recipes are not) using almond and coconut flour — both are my go to flours for gluten-free baking. This is the first post that I’ve shared of Stacey’s Paleo Kitchen, but you’ll certainly be seeing more.
Weekends are the best for the kids and I because I have the time to actually make a great breakfast. The request today was crepes. I wanted to refine my crepe recipe and today I had the opportunity to play around a little.
The best way to ensure a great batch of crepes is to make the batter the night before. The longer you let the batter sit the better, and if you have a person who wakes up and needs to eat immediately, like Ava, let the batter rest half an hour. This recipe is gluten free, grain free, dairy free and you can add whatever filling you like…
Read the full post & get the recipe
