This delicious recipe is one of the 60 grain-free recipes that can be found inside my book The 30-Day Hormone Solution. You can get your copy at hormonesolutionbook.com
Breakfast is hands down my favourite meal of the day. Often times I eat leftovers for breakfast. From salmon to chicken to beef, my morning meal is always protein packed.
I often find that many of my clients eat too many ‘breakfasty’ type foods in the morning. I mean, I get it. This is what we were taught to eat. From cereals, to bagels to muffins and and drive thru breakfast sandwiches, these types of foods, do not fill you up, but instead fill you out!
Your body craves protein in the morning. It will help to stoke your metabolism plus balance your blood sugar which is key for weight loss, satiety between meals, managing PMS symptoms, headaches… and well, let’s just say that insulin is important in many (like hundreds) of important processes in the body. The more you manage it with food, the healthier you’ll feel overall.
Managing insulin and blood sugar levels is at the core of everything I do with my clients. This is why women lose weight effortlessly and my clients have easier breezier cycles.
So where do crepes fall into all of this?
Well, let’s face it. From pancakes, to waffles, to crepes, we all want a delicious breakfast, especially on the weekends when we can spend more time cooking in the morning and not feeling like we have to rush off to work.
And as for crepes, it was my fiancé who really got me loving them. His family used to enjoy them regularly and for years now we’ve been trying to master the perfect gluten free crepe recipe.
Trust me, there have been many fails, until this one!
This is the perfect crepe recipe ever! It’s so easy to make, it’s packed with protein from eggs and best of all, it’s gluten free! Now that’s the kind of crepe I want to indulge in.
You can enjoy these crepes sweet or savoury. On the sweet side, I like to warm fresh berries and gently mush them, making a simple homemade jam or smearing on grass fed butter, almond butter and filling my crepe with fruit.
On the savoury side you can make some scrambled eggs, sauté some spinach and roll it up in your crepe.
The possibilities are endless! Hope you enjoy these crepes as much as we do 😉
- 4 eggs
- 1 cup unsweetened coconut milk
- 1/2 cup tapioca flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of sea salt
- Coconut oil, for oiling pan
- Combine all ingredients into a large bowl (minus the coconut oil) and whisk together until smooth. A few lumps may remain, that's ok.
- Heat a small amount of coconut oil in a skillet or crepe pan over medium heat.
- Add the batter to the pan using a soup ladle or 1/4 cup measuring cup, tilting the pan gently to evenly spread out the batter. You want a thin layer covering your pan. It's like making a pancake, but a thin and large pancake!
- Cook until the edges start to set, then gently flip and cook on the other side for about 1-2 minutes.
- Transfer the fresh crepe onto a plate or wire rack to cool and or eat right away, while still warm. Make remaining crepes with batter and spread on your favourite toppings!
- *We use a fairly large crepe pan which gives us approximately 5 crepes. Depending on the size of your pan, you can make smaller ones and more of them.
- *You can refrigerate any leftovers and keep in the fridge for 2-3 days.