The secret is out! Actually I have a few secrets up my sleeve that I want to share!
After a lot of soul searching and listening to my heart IT’s OFFICIAL !
I am enrolled in the 2021 Culinary Nutrition Expert Program and will be certified as a Culinary Nutrition Expert in December!
⠀⠀⠀⠀⠀⠀⠀⠀I am so excited to be part of this very special global community of change agents who are making a huge difference in the health and nutrition space! I have been following Meghan Telpner and this program for several years. I am so thrilled to be finally locking arms with her and her tribe! This feels so right! ⠀⠀
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What this means is I get to share my learning and knowledge with YOU my friends. I can’t wait to share my passions around the healing power of real foods and to inspire those of us who are tired of being in the kitchen to fall in love with healthy cooking. I am feeling aligned and energized!! ⠀⠀
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The other little secret I am sharing with you my friends is THE famous crepe recipe I grew up with. My mom made us these delicious thin little wonders that we slathered with pure maple syrup every Saturday morning after waking up to watch our favourite cartoons. I especially remember the smell of breakfast and my mom flipping those crepes from the pan. I passed this little ritual down to my own family and they have since enjoyed many Saturday morning crepes. Watch me here this past weekend Flipping out in the kitchen..⠀
So let’s get to it. Here is my family’s recipe for the easiest and best crepes you’ll ever make. This recipe uses gluten free flour.and will render approximately 6 large crepes (10”) or 12 small crepes (6″). Keep in mind you can use regular flour if you like
You’re welcome! And don’t forget to let me know how your crepes turned out!
Ingredients:
1 cup of gluten free flour
2 eggs
2 cups of almond milk and/or water
1/2 tsp vanilla extract
Pinch of salt
Grass fed butter or oil spray
Directions:
- Beat eggs lightly in a large bowl.
- Add water/almond milk to the eggs.
- Slowly whisk the flour to the liquid until thoroughly mixed and smooth.
- The mix should be much thinner than pancake batter as shown here.
- Add vanilla and salt.
- Take a hot greased pan (non stick stainless steel is best or a crepe pan) and pour batter in the middle of the pan and swirl the pan until the surface of the entire pan is covered. Flip the crepe using a spatula when it begins to bubble.
Stuff them with your favourites! You can enjoy savoury crepes too! Some of my favourite savoury fillings are greens , mushrooms, a little bit of cheese, a béchamel sauce and nitrate free sliced ham for a special treat!.
Enjoy and be sure to comment below on your favourite fillings!
Yes!! Love those crêpes we grew up with. I like the gluten free version. Pictures look beautiful!!
Love you Sis!!! and am excited for you!
Congratulations on your new venture, Sara! I’m sure the course will be another complement to your health portfolio. Hugs xx
I appreciate that Leanne! Thanks so much my friend!! Excited to share what I learn!