Baked Fruit Crepe (Paleo, Primal, Gluten-Free)
Funny story, I’m currently in Aspen visiting my sister Etta and my brother-in-law Ian. I made them breakfast yesterday, thinking I was making this crepe. I know my sister loves it, and it’s still berry season, and I want to be a polite guest!
I pulled the crepe from the oven, added a pat of butter and a drizzle of maple syrup, and served it on plates with a couple of chicken and sage breakfast sausages.
We all took a bite…and realized I had forgotten to add the GF flour.
In effect, I baked us a pan of diluted eggs with fruit. Um…no one thought it sounded delicious.
Except Charlie, the brown cocker spaniel. (His nickname is Charlie Bear, so I couldn’t help but snap a pic of him next to this bear rug.)
Then again, he enjoys grasshoppers and elk poop so…
When you make it, add the flour! There’s not much of it, but boy does it make a big difference LOL.
In all seriousness, I absolutely LOVE this baked crepe recipe and my family does too. It’s a great boost of protein, especially when you add the collagen peptides and serve it alongside a couple of sausages.
I’ve doubled and even tripled the recipe for a crowd and it’s very forgiving. You end up with a thicker crepe, which is really nice too. (Just add extra baking time.)
Originally posted on August 24, 2019
You know when you have fresh fruit that was gorgeous yesterday but won’t be tomorrow?
Or, you wake up on the weekend feeling a little brunch-y, in a warm fruit/maple syrup sort of way, but you don’t want the total gut-bomb of pancakes or waffles because you fully plan to go for a long bike ride or hit a yoga class?
Or, you’re craving breakfast for dinner but you want to keep the carb count to a dull roar?
That’s when to make this stunningly simple crepe.
I’ll warn you right off the bat that this is a pretty egg-y crepe, because my goal is always to use as little flour as possible. If you want it to be pancake-ier, then I’ll let you make the decision to add a bit more flour. But if you make it as written, know that egg > flour, and the whole goal is to gently bind together the real star: warm, juicy fruit topped with a little butter and a drizzle of syrup (or honey).
God, it’s so delicious, ha. I just love simple food like this.
I have to tell you, I was at a party last night celebrating the visit of my dear friend Tracy Morgan, in town from New Orleans. It’s been so much fun having her here and it’s been a fantastic excuse to see many, many other friends as well.
It’s a little ridiculous that it takes a catalyst like someone here from out of town to get everyone together when the rest of us all live here, but such is life. And no matter, not really, because maybe the fact that we have to work at it a bit is what makes it so special.
Anyhow, at the party last night were several Project Vibrancy Meals (PVM) meal plan clients who I haven’t had the pleasure of meeting in person. Sometimes, you put your work out into the ether and hope it’s doing its job, making dinners healthier, easier, and more delicious, but I don’t always get to know, at least not in person.
So it was utterly delightful to talk with people about how much PVM has gotten spouses cooking together, and how great they feel eating such nutritious food, and how they look forward to amazing meals each night at the end of a long day.
It meant the world to me.
If you missed my last post, I’m giving away a free week of PVM and it’s still available for you to grab. Souvlaki skewers with green yogurt sauce, stuffed zucchini, and fish tacos with roasted pineapple salsa can all be on your menu this week. Print out the shopping list (or use your phone), hit the store, and get cooking! (All recipes are paleo/Whole30/autoimmune protocol compliant.)
And then let me know what you think of the plan!
For this week’s Facebook Live, I did a demo for you breaking down my formula for creating delicious green sauces like chimichurri, pesto, and salsa verde.
If I’ve said it once, I’ve said it 1000 times that with even just one great condiment in your fridge, you can turn disparate ingredients into a truly memorable meal in no time flat.
Condiments are life, for real.
(My apologies for the blinding sun reflecting off my fridge, I couldn’t tell…because of the blinding sun. Ha! If you want to catch the video on YouTube, click here. Also, please take a moment to appreciate my impressive wingspan – I howled when I saw it! 😂 I do forget how tall I am.)
If you eat eggs, maybe this baked crepe can be your breakfast this weekend! If you want to double the recipe, just make it in a bigger pan and perhaps add a bit of extra baking time.
Baked Fruit Crepe (Paleo, Primal, Gluten-Free)
Note: I add collagen powder for an extra protein boost. You can skip it if you don’t have any available. A non-stick pan works really well, the crepe will slide right out. I love to eat this with a couple of Applegate Organics Chicken & Sage Sausages; perfect combo.
Spray olive oil or avocado oil or a bit of extra oil
1 large egg
2 tablespoons water
2 tablespoons all-purpose gluten-free flour (substitute cassava flour for paleo/grain-free)
1 scoop collagen (or 1 heaping tablespoon; I use Vital Proteins collagen peptides, optional)
Pinch of sea salt
1 teaspoon avocado or olive oil
Fruit of your choice (berries, cherries, plums, peaches, etc.), I used:
1 nectarine, sliced
2 tablespoons blueberries
1 tablespoon sliced strawberries
1 teaspoon butter or ghee (skip for dairy-free)
Maple syrup or honey
Preheat oven to 400 degrees F. Either spray or lightly oil an 8-inch, oven-safe, non-stick skillet.
In the bowl of a blender, combine egg, water, flour, collagen, salt, and oil. Blend until smooth.
Pour batter into prepared pan. Arrange fruit over the top of the crepe. Bake for 10 minutes or until set.
Slide crepe onto a plate. Serve hot with butter and maple syrup or honey.