Recipe: Crepes (GF, DF)


I took the kids to the Kerikeri Farmer’s Market a few days ago, where they got freshly-made crepes and I got some blueberries. Though the market was smaller than their advertising would lead one to believe, it was still a neat gathering of artisans and small-scale farmers. There were live chickens for sale, free-range eggs, macadamia nuts, apiarists with jars of manuka honey, vintners, folks selling local organic silverbeet, pumpkins, summer and winter squash, avocados, tomatoes, cucumbers, beans, garlic, onions, figs, apples, peaches, pears, and of course, blueberries. Autumn’s bounty in the Far North of New Zealand would just about cover one of those posters with every fruit and vegetable in the rainbow.

Today’s lunch with A. was a quick batch of the best crepes ever, with cinnamon and the rest of those blueberries.

3 eggs
1 1/4 c. coconut (or almond) milk
1/2 c. tapioca flour
1/4 c. almond flour
1 Tbsp sugar
1/2 tsp. salt
Put everything into blender and pulse on low until thoroughly mixed. Pour from blender–easy peasy.
This recipe makes about 8 crepes.

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