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Thursday, March 12, 2015

Chew on This | Coconut Flour Crepes with Brie, Bacon, and Strawberries with a Honey Drizzle (gluten-free)

Hi! Happy Friday!

My kids have had testing alllllll week long. They're excited that Friday has arrived and testing will conclude today. For a while away. Their teachers have been great this week, giving the kids more time outside to refresh between tests. Plenty of breaks, water, and healthy snacks, too. And the sunshine and rising temperatures have helped tremendously as well.

I have tried to do my part this week in giving the kids a filling and delicious start to their day. Yesterday, I think, was my best offering yet. For breakfast, coconut flour crepes (gluten-free and packing an extra protein punch) with brie cheese, bacon, and strawberries with a honey drizzle. They were devoured. Pleas were made for a repeat today. I was happy to oblige.

These crepes would be a wonderful lazy Sunday morning treat. Yet, if you make some crepes ahead and refrigerate them (or even freeze them) you could have these delicious folded wonders any day of the week! Now, if you don't have, or don't want to use, coconut flour, here's a link to our other crepe recipe that uses all-purpose flour. Enjoy!


Here's the recipe:

Coconut Flour Crepes with Brie, Bacon, and Strawberries 
with a Honey Drizzle (gluten-free)
(crepe recipe slightly adapted from All Day I Dream about Food)

2 eggs
1/3 C milk (I used almond milk)
1/4 t baking powder
1/4 t salt
2 T coconut flour, sifted

1 T coconut oil (or butter, if you prefer)
4-6 strips of bacon, cooked and crumbled into large chunks
1 C sliced strawberries
4 ounces brie cheese, sliced 
1-2 T honey, to drizzle over your crepes

To make the crepes, in a medium bowl whisk together your eggs, milk, baking powder, and salt. Sift in your coconut flour and stir to incorporate, making sure there are no lumps.

Warm a skillet (8" size or larger), with a bit of your coconut oil, over medium to medium-low heat. Pour 2-3 T of batter into the skillet and swirl to cover the bottom of the pan with a thin layer. Allow the crepe to cook until the bottom is slightly browned and you can pretty easily slide a spatula under the crepe to flip. Cook the other side of the crepe until lightly browned. Remove crepe from the pan and let cool. Repeat until all of your batter is used.

To finish crepes, place a portion of your brie, bacon, and strawberries on one half of your crepe. Fold the crepe over and carefully place into your skillet, over low heat. Repeat with your other crepes until your skillet is full. Cover skillet with a lid, to help warm and melt the brie. Once cheese is obey-gooey, remove crepes from the skillet. Plate, drizzle with some honey, serve, and eat. Oh my glory ---so, so good! Enjoy!

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