I have wonderfully fond memories of crepes from my childhood. My grandfather would very often have (what seemed to be) half the church over for breakfasts on Sundays after service. He'd stand at the stove with multiple pans of crepes (or as we called them, Creepy Suzies) going at once. We would stuff the thin, delicate crepes with pudding and pie filling and fruit sauce, roll them up and dust them in powdered sugar before eating.
Creepy Suzies were so popular in our family they were a staple when we went camping and a regular occurrence for special occasions. In high school I was drafted every year to make them for my French class (tres bien!), and they never failed to impress for brunches with friends.
Now that my brothers and I are grown, my family has passed the tradition of Creepy Suzies on to my kids. Needless to say, when I heard about a recipe for paleo crepes I had to jump right on it and give it a try!
Cameron gave me a hand with cracking the eggs and adding the vanilla, salt and honey.
I love the faces he makes when the shell breaks and surprises him!!
Based on my family's Creepy Suzie recipe, I added a splash of olive oil to the eggs as well, along with the vanilla and salt.
We used the hand blender to whip it all up until it was frothy, then added the almond flour and blended again.
I used a small nonstick skillet to cook the crepes, giving it a light rub with a paper towel coated with olive oil.
It only takes a small amount in the bottom of your heated pan…swirl the pan to coat, tilting and angling the pan in a clockwise or counter-clockwise motion (depending on which is easier for you) as you twist your wrist, tipping the handle up towards you at the 12 o'clock position and down at the 6 o'clock position. This will help coat the pan evenly.
The trick with crepes is to keep them thin by using a very small amount of batter and to move fast!
See? A little too much batter….it gathered along the left edge and then in the middle.
The pan should be over medium high heat (although a little closer to the medium side of things- almond flour tends to burn quickly). The heat and the thin consistency of the batter will have the crepe bubble all over and look lacy. This is a good thing!
When the crepe begins to dry and pull away from the pan at the edges, it's time to flip.
When the edges turn golden and peel away from the pan (about 30-45 seconds), slide a spatula GENTLY under the edge of the crepe to loosen it around the edges, and pull about 2 inches away from the pan, then grab it with your fingers and flip it over.
The first few crepes are always 'practice'…it takes a few attempts to get the right amount of batter into the pan and the pan coated evenly.
These were perfect- almost exactly the way I remember them.
Oh Mom, Dad, brothers o' mine (because I know you all read my blog religiously…)….I'm thinking we need to do a family brunch. Soon!
Creepy Suzies (Paleo Crepes)
1/2 cup almond flour
2 tsp honey
1/2 teaspoon vanilla
pinch of sea salt
1 tsp olive oil
Place eggs, honey, vanilla, salt, and olive oil in a blender. Mix on high speed 30 seconds or until eggs are frothy.
Add almond flour and blend again, 30 seconds or until well combined.
Heat pan (8" pan is recommended) over medium to medium-high heat.
Wipe with a papertowel dampened with olive oil.
Scoop a scant 1/4 cup of the batter into the pan. Swirl the pan immediately to coat, tilting and angling the pan in a clockwise or counter-clockwise motion (depending on which is easier for you) as you twist your wrist. Tipping the handle up towards you at the 12 o'clock position and down away from you at the 6 o'clock position will help coat the pan evenly.
When the edges turn golden and peel away from the pan and the top is still wet (about 30-45 seconds), slide a spatula GENTLY under the edge of the crepe to loosen it around the edges, and pull upwards gently about 2 inches away from the pan, then grab it with your fingers carefully and flip it over.
Let cook an additional 30 seconds, then flip the pan over so the crepe flips onto a plate.
The crepes should be very thin, and will be lacy and brown on one side, slightly paler with brown splotches on the other.
Stuff with berries, whipped cream, whatever you like, and drizzle the top with honey.
recipe adapted from Paleo Crepes Recipe at Westsound CrossfitPin It