IBD-AID Crepes & Wraps

Delicious almond butter and banana crepes for everyone!

At least that’s what I crave when I want a crepe. I am definitely not a savory crepe kinda person.

But, when the moment hits and I want a tuna wrap … well then, I have another simple recipe for that. And I am going to share BOTH with you today. Woohoo!

The first recipe is derived from Elana’s pantry. Her blog is a great resource for paleo and grain free recipes. Check it out here. She labels this is a crepe, but it’s too eggy to be a crepe. Which makes it better for a lunch kinda meal, if you ask me.

The second version is more of a crepe. I wanted to use almond flour over coconut flour to get the more sweet and less eggy taste.

Here ya go! Lemme know your thoughts and if you make them by tagging me on Insta @thelittle_bigspoon

Grain free crepe

Grain Free Crepe

You’ll need…

• 1 c almond milk

• 1 c almond flour

• 4 eggs

• Pinch of salt

• Splash of vanilla

• splash of honey

• butter for cooking (I found this worked best, but feel free to substitute canola oil, coconut oil, etc.)

What to do…

1. In a food processor or blender, pulse together all the ingredients (except for the butter).

2. Allow the mixture to sit for 10-15 minutes to thicken up a bit.

3. Heat about 1 teaspoon of the butter/oil in an 8 inch frying pan over medium-low heat.

4. Scoop ¼ cup of the batter onto the skillet and turn the pan on it’s edges to spread the batter as far as possible. I like to keep swirling until the batter has dried on the top.

5. Cook until the edges of the crepe turn a bit golden, then flip and cook the other side, 4-5 minutes total. This part may require practice.

6. Transfer the crepe to a plate or cooling rack as you make the remaining of the crepes.

7. Should make around 8 crepes.

Grain free wrap

Grain Free Wrap (from Elana’s Pantry blog)

You’ll need…

• 2 Tbsp coconut flour*

• 4 large eggs

• 1 Tbsp coconut oil, melted over very low heat

• 1/2 c water or milk substitute

• coconut oil, for cooking

What to do…

1. In a food processor or blender, pulse together the coconut flour and eggs.

2. Add 1 tablespoon of coconut oil and liquid to the blender and mix until all combined well.

3. Allow the mixture to sit for 10-15 minutes to thicken up a bit. That’s the beauty of coconut flour!

4. Heat about 1 teaspoon of the coconut oil in an 8 inch frying pan over medium-low heat.

5. Scoop ¼ cup of the batter onto the skillet and turn the pan on it’s edges to spread the batter as far as possible. I like to keep swirling until the batter has dried on the top.

6. Cook until the edges of the wrap turn a bit golden, then flip and cook the other side, 4-5 minutes total. This part may require practice.

7. Transfer the crepe to a plate or cooling rack as you make the remaining of the crepes.

8. Should make about 8-10 wraps

*Notes: coconut flour’s structure is much different than other flour types. Very little goes a long way.