Primal Crepes by Guest Chef VanSaghi!
Our good friend Justin VanSaghi (or Saghi as he is known around here) has graced us with his presence and brought a big winter storm with him. What goes better with old friends and a winter wonderland? You guessed it, crepes. A connoisseur of creating this dainty morsel using various types of flours, he decided to tackle the Primal crepe using Almond flour.
Saghi is no sucker when it comes to a challenge, as his commitment to the Army is the past couple of years has given him the courage to whip up some culinary delights for our unconventional palate.
We are so happy Saghi is here because these were memorable crepes and I have had my fair share in the land of Crepes; France.
Thank you Saghi for visiting us before your deployment, we cannot wait to see you when you get back! Big Love!!
5 eggs
1 T Vanilla
Smidge of Honey
Dash of Salt
1 Cup Almond Flour
Almond Milk to create a runny batter (soup consistency)
FILLING:
spread your favorite Jam
sprinkle cinnamon
bananas and/or berries
1. Mix ingredients and add almond milk until soupy consistency
2. Heat a crepe pan or medium sized skillet (see photo)
3. Add Coconut oil to pan and let melt
4. Once melted, add a ladle of batter to middle of skillet
5. Quickly tip skillet to distribute batter evenly around the pan
6. Once batter bubbles, flip the crepe and cook a couple more minutes til golden brown.
7. Add desired filling, roll and eat!
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