Hi everyone! I'm Megan and I blog at Freckled Italian, where I write about food, personal style, and daily life. I also own a small business called Cave Girl Consulting, which is focused on all things Paleo. I thought I'd share a recipe with you today!
The truth about being Paleo is that sometimes, you just can't eat another fried egg. Or a scrambled one. Or an omelet. And definitely not another hard-boiled one. It's just too much. So we make Paleo-friendly versions of our favorite carby breakfasts. Like pancakes, or muffins. Or crepes. When I came across this recipe, I knew I needed to try it. I actually made a special trip to the grocery store to pick up more eggs and some almond flour. The fruit filling just kind of happened on its own, with ingredients I already had in the kitchen.
My grandma Angelica wasn't the most gifted of cooks, but she had three signature dishes (all of them were served with a sprinkle of sugar--she also wasn't the healthiest of cooks): Arroz con Leche, saltine crackers with butter, and crepes. My brother, my cousin Ashley, and I grew up referring to crepes as "Grandma Pancakes," and the name kind of stuck. I don't think Grandma would mind knowing that I updated her recipe a bit. Ashley is visiting me in Minneapolis next month and I can't wait to make these for her. You can try them, too.
For the crepes
Three tablespoons almond flour
Two tablespoons arrowroot powder
One teaspoon vanilla extract
One teaspoon cinnamon
A pinch of salt
Coconut oil to grease pan
For the fruit filling
Two or three plumcots
One large pear
The zest and juice of half a lemon
Two tablespoons of honey (optional)
1. Heat a medium-sized pan on the stove and whisk eggs in a bowl. Add remaining crepe ingredients.
2. Spread coconut oil around the pan and add a couple spoonfuls of crepe batter. Spread batter around and let cook.
3. Flip the crepe (this should be really easy to do) and let cook on the other side (about a minute).
4. Transfer to a plate and repeat with remaining batter.
5. Dice up the plumcots and the pear and put them in a saucepan over medium-high heat.
6. Stir and let cook until the fruit begins to break down into a thick consistency and start to bubble.
7. Zest half of a lemon over the pot and then squeeze the juice, as well. Stir.
8. Add honey and stir. Bring to a boil and then simmer for about ten minutes.
To serve this dish, take a crepe, add a couple spoonfuls of filling to the middle, roll it up, and enjoy!