Sunday, November 7, 2010

Paleo Crepes

1 Egg
1 T. Pumpkin Puree (canned, unsweetened)
Pinch of Sea Salt
Seasoning (I used Cinnamon and Nutmeg for my Curried-Chicken, but herbs would be good for wrapping turkey or other savory fillings)
1 tsp. Coconut Oil, for pan
  1. Heat a nonstick pan (I used a 10" Calphalon) and add 1 tsp of coconut oil. 
  2. While pan is heating, whisk together ingredients (not coconut oil).
  3. Once pan is heated and oil is melted, add batter (it will be runny). Spread it around the pan by holding the handle of the pan and swirling; this should create a really thin, even layer.
  4. The crepe should cook within a minute. Use a spatula to remove the crepe. 
  5. These can be made 2-3 days in advance and can be stored in the fridge, by placing a piece of parchment paper between each pancake and then wrapping in plastic wrap, foil, or tupperware. 

Used to wrapped Curried-Chicken Salad

1 comment:

Blogger said...

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