Even though we are not able to get out and travel, it doesn’t mean that we cannot bring some excitement into our day! Try a Parisian inspired crepe for brunch! Crepes are a traditional favorite in France that originated by accident. As the legend has it, a housewife spilled a little batter onto a hot stone surface by accident. Not wanting to waste good food, the crepe was born!! Who knows, our next “Pinterest fail” may become a national favorite! One can only wish! Nevertheless, treat yourself, family and friends to a delicious crepe brunch!
I love to make this recipe using fresh, picked kale, green onions and oregano herbs from the garden!
AuthorElle LivingstonCategoryBreakfastDifficultyIntermediateQuick and delicious brunch idea packed with nutritious garden ingredients!
Heat 2/3 of the oil in a large frying pan over medium-high heat. Add the mushrooms, green onion and kale and cook until the mushrooms are tender and the kale has wilted, 5 to 8 minutes.
Add the garlic and half of the salt to the pan and cook for another minute. Stir in the coconut milk. Reduce heat to low to keep warm.
In a mixing bowl, whisk the eggs. Stir in the almond flour, oregano, nutritional yeast and the remaining salt.
Heat a small non-stick pan over medium heat. Add just enough oil to evenly coat the bottom of the pan. This won't be all of the remaining oil.
Add about 1/4 cup of the crêpe batter to the oiled pan and tilt the pan in a circular motion to distribute the batter evenly. Cook for 60 to 90 seconds or until just golden brown and the crêpe releases easily from the pan. Flip and continue cooking for 30 to 60 seconds. Repeat the process with the remaining oil and batter.
To serve, divide the creamy mushrooms and kale between the crêpes then fold or roll. Enjoy!
Ingredients
Directions
Heat 2/3 of the oil in a large frying pan over medium-high heat. Add the mushrooms, green onion and kale and cook until the mushrooms are tender and the kale has wilted, 5 to 8 minutes.
Add the garlic and half of the salt to the pan and cook for another minute. Stir in the coconut milk. Reduce heat to low to keep warm.
In a mixing bowl, whisk the eggs. Stir in the almond flour, oregano, nutritional yeast and the remaining salt.
Heat a small non-stick pan over medium heat. Add just enough oil to evenly coat the bottom of the pan. This won't be all of the remaining oil.
Add about 1/4 cup of the crêpe batter to the oiled pan and tilt the pan in a circular motion to distribute the batter evenly. Cook for 60 to 90 seconds or until just golden brown and the crêpe releases easily from the pan. Flip and continue cooking for 30 to 60 seconds. Repeat the process with the remaining oil and batter.
To serve, divide the creamy mushrooms and kale between the crêpes then fold or roll. Enjoy!