Saturday is the day my daughters look forward to homemade crêpes. That was before we decided to live a Paleo lifestyle. It has taken me a lot of trial and error but I finally made a recipe that works. I serve my crepes with strawberries, blueberries, banana, raspberries or any other fruit you love! I get fancy and melt some dairy free chocolate chips for a drizzle. My girls love it! Taste like a chocolate covered strawberry. "Coconut Crêpes" 1 cup coconut flour 1 egg 1 egg yolk 1 1/2 cup coconut milk 1 teaspoon vanilla extract 2 teaspoons Kerrygold melted butter Place coconut flour in a bowl. Make a well in the middle; see picture below. Place egg plus the yolk. Slowly add coconut milk while constantly stirring with a whisk. Slowly combined until smooth. Add melted butter. Heat medium sized fry pan. I melt a small ramekin with butter. I use the butter to coat the pan before I put in the crêpe batter. I pour a small amount of batter in the center of the hot pan. Tilt the pan back-and-forth until it completely covers the bottom. Wait a few minutes and then flip over when they are light golden brown. Repeat this process and you should have approximately 10 to 12 crêpes.
As a child growing up I really disliked zucchini. My mother used to grow it in the garden and we had it with every meal! I think it was the only vegetable that she was good at growing. As an adult I love it! But winning my daughters over is a battle worth winning! I have succeeded in making it two ways. The first is grilled. The second is baked. I take zucchini and cut into large wedges. The larger wedges seem to hold up better in the oven. They get a chance to crisp without turning to mush. I season mine with Italian seasoning that I buy in the bulk section at Whole Foods Market. You may use whatever you like. Preheat oven to 350. Place zucchini wedges on a baking sheet, lightly tossed with olive oil and arrange in a single layer. Lightly dust with coconut flour and your seasonings. Bake for 20 to 25 mins.
Our family always wants a salty crunchy snack. Kale chips are an easy and inexpensive way to snack healthy. Pre-heat oven to 350 degrees. I start with washed and very dry kale. The kale needs to be dry or it will not crisp properly instead it will burn. I wash my kale in the morning and let it air dry on a towel for a few hours. I add it to a large bowl and drizzle with olive oil. I toss it thoroughly, rubbing all the leaves together with your hands. Place kale on a cookie sheet. You can sprinkle anything you like on your kale, it is a blank canvas! I use curry, salt, pepper, cumin or Greek seasoning to name a few. Bake at 350 for 15 to 20 minutes. Keep an eye on it, kale will go from crispy to burned real quick! Watch for the kale to brown. I leave some of the stems on mine but you don't have to. Enjoy!