Sunday, 21 October 2012


Never had much luck with making crepes so was very skeptical about this one. although these are more "eggy" than regular crepes, they are so still worth it!!

1/4 cup full fat canned coconut milk
1/4 cup coconut flour
8 egg whites (save the yolks for Paleo Custard Sauce) - i used liquid egg whites
2 whole eggs
2 TBSP melted coconut oil
1/4 tsp vanilla (optional)

Beat the egg whites and eggs with a wire whisk or hand mixer until a little frothy.  Then sift your coconut flour and add it in along with the remaining ingredients and beat really well. I have a wire whisk attachment on my hand mixer that works great for this.  

Heat a small skillet over medium heat with a little bit of Coconut oil in the pan (i have a crepe pan so sticking isn't ever an issue) but if you don't be sure to reduce the heat to low and then pour in a small amount of batter  (about 3-4 TBSP - i used 1/4 cup ) and swirl it around in the pan to coat the bottom and sides of the pan thinly.  Cook for a few minutes, watching closely, when the edges start to curl, flip it over and cook the other side.  I like to use a silicone spatula to loosen the edges a bit while it's cooking so it doesn't stick.  It usually takes less time on the second side.  Remove from the pan and either set aside or fill with your filling of choice either savory or sweet, fold and eat. Repeat these steps applying more coconut oil as needed to the pan (you don't need to heat it up just add at low temp).  This will make about 10 thin crepes.  

In the last pic, I topped my crepe with homemade mayo, fried egg - with spices-cheese and then rolled! delish!

Homemade Mayonnaise

I was excited and very nervous to try this but glad i finally took the plunge!! I don't care for the taste of store bought mayo or salad dressing so I really like this version PLUS I know what is in it and I can pronounce all the ingredients :)
1 egg  (I used Pastured eggs which greatly reduces the likely hood of salmonella.) 
1/2 cup olive oil (NOT Extra Virgin or Virgin, just plain and simple olive oil or the flavor will be to strong)
1/2 cup Macadamia nut oil
1 TBSP Bragg's Apple Cider vinegar
1/2 tsp prepared yellow mustard
sea salt to taste
a dash of cayenne  

NOTE: I used 1 cup of light tasting olive oil

This first step is optional, and I am not  sure that it really does anything, but for some reason it eases my mind with the whole raw egg thing.  Take a mug 3/4 full of hot boiling water, add the whole egg STILL IN THE SHELL, and let sit for 1 minute.  Then remove and crack immediately adding to the food processor (it will have a somewhat milky look to it but should not be cooked, it should still be runny).Then using a food processor, combine the egg, cider and mustard on low for a few seconds.  Then VERY SLOWLY, this is important, VERY SLOWLY, add the oils.  After you have added the oils slowly and it is combined add your seasoning to taste. (i added cayene, cajun spice, salt and pepper)

*This recipe is from and is a version of Sarah Fragoso's, Everyday Paleo Mayo* 

Not sure how long this will last in the fridge but I would probably use this up within a few days.