ok, yeah, i stack my crepes rather than rolling them. hey, i’m american, what can i say? i like stacks!
let’s get on with the show.
i have to commit to eating egg-free for the next few weeks. turns out you can develop sensitivity to them after long periods of eating them excessively. i eat 3 a day. i got a tummy ache. -bad tummy ache. after a lot of research, i learned that it is true that if you remove them from your diet, your body recovers in a matter of 4 weeks or so, allowing you to eat them again. oh, and why is this a MAJOR shame? because we will be raising chickens for laying in a few weeks. bummer. ok, it’s just a few weeks… well, a month and a half or so.
breakfast is gonna change for me. –a lot. i didn’t really know what to do when i realized i needed to avoid eggs. really, 3 a day, every day, for years… now what? am i gonna starve to death?
well i bought some sweet potatoes and plan a sausage hash with them. also, i bought some whey protein and plan on a nut-based porridge with almond milk, nuts, and protein powder. i am really excited to experiment with egg-free cooking for the next month, mostly because it will be a great change of pace. someone wisely informed me that progressive food intolerance is our body’s way of telling us to stop being so boring. too true! -but don’t get me wrong, i don’t mean to demonize eggs. i will be running back into their arms excitedly. it’s not their fault i OD’ed on them.
sounds like i am well prepared for my egg-venture, huh? (sorry). yes, my well-stocked kitchen will be thriving with sausages (who says “thriving with sausages”?!) and potatoes… and then there are crepes. yeah, they can be grain-free and egg-free. thank god. this was surprisingly delicious. my first eggless breakfast was a delightfully light, soft and crisp crepe. i think the yogurt is what made the lacy, crisp crust the star of the show, here. i did not use greek strained full fat yogurt, i used traditional style full fat yogurt. the flax egg was a big helper here in terms of replacing the eggs. this served brian and i the perfect amount. like i said, these were a tad “lighter” than pancakes, and it is a nice change to not feel weighed down after a sweet breakfast.
we chose our favorite spreadings of cream cheese and lingonberry preserves. feel free to use whatever tickles your fancy!
1/4 cup almond meal
1 scoop whey protein or 2 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup yogurt
drop of honey, if you wish
1 tsp vanilla
1/2 tsp almond extract
3 tbsp flax meal
3 tbsp warm water
method: in a bowl, combine hot water with flax meal and stir well. it will look slimy and runny. this is your egg. let it sit while you finish preparing the rest of the ingredients.
combine remaining dry ingredients in a large bowl. separately, combine remaining wet ingredients. pour flax egg into wet mixture. combine all ingredients together, preferably with a hand mixer if you have one. allow batter to rest for 5 minutes or so. after 5 minutes, if it appears the batter is too thick, add a little extra yogurt or a splash of milk. if it appears way too thin, a tsp of powder will thicken it.
turn oven on to 200f and place large cookie sheet inside to keep cooked crepes warm. heat skillet over medium heat. add tbsp or so of oil and allow to heat up. once oil is hot, pour a little batter into skillet. i pour about 3 tbsp batter at a time if i am stacking them. if i am going to roll them, however, i want them to span the whole skillet. once top appears about half way set, its time to flip. yes, they are a delicate thing, but i have never had a problem flipping. continue with remaining batter., placing cooked crepes in oven.
layer your favorite ingredients between crepes, or simply roll them and serve warm.