Gluten Free Crepes with Red Superfoods - Recipes - Amy Myers MD®
Autoimmunity
Breakfast

Gluten Free Crepes With Red Superfoods

 Crepes are a versatile breakfast or dessert available at restaurants, farmer’s markets, and food trucks everywhere! If you’re following The Myers® Way, an AIP protocol, or an elimination diet, crepes are usually out of the question. Luckily, you can still enjoy my Gluten Free Crepes with Coconut Cream, Red Superfoods,...
Amy Myers |

Updated

Crepes are a versatile breakfast or dessert available at restaurants, farmer’s markets, and food trucks everywhere! If you’re following The Myers® Way, an AIP protocol, or an elimination diet, crepes are usually out of the question. Luckily, you can still enjoy my Gluten Free Crepes with Coconut Cream, Red Superfoods,...

Gluten Free Crepes With Red Superfoods
Course
Breakfast
Servings
2
Categories
Autoimmune Solution (AIP)
Elimination Diet
Thyroid Connection

Ingredients

  • 2 cups fresh berries (i.e. strawberries, blueberries, blackberries, etc.)
  • 2 tbsp water
  • 1 tsp lemon zest
  • 4 tbsp coconut cream
  • 1 scoop Organic Reds
Crepes
  • 1 cup Cassava flour
  • 1/4 cups tapioca starch
  • 3 cups coconut milk
  • 1/2 tsp baking soda
  • 1 pinch cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil plus additional for pan

Directions

Topping
  1. In a saucepan, add berries, water, and lemon zest. Bring mixture to boil over medium heat. Reduce heat to low and muddle berries with a spoon. Continue to cook over low heat for 5-10 minutes until mixture is slightly thickened. Remove from heat.
  2. Blend the coconut cream in a high-speed blender first. Then pour into a bowl, add 1 scoop Organic Reds and stir together.
Crepes
  1. For crepes, add the coconut milk to the blender. Then, add the dry ingredients to avoid lumps of dry flour. Blend until fully combined. If the batter needs to be thinned, add additional coconut milk.
  2. Heat a large frying pan over medium-low heat. Add 1/2 tablespoon of coconut oil to the pan.
  3. Spoon out about 1/4 cup of batter onto the pan and swirl around the pan to make a thin layer. Cook for about 4 minutes until the cooked side is slightly browned. Flip and cook for another 2-3 minutes. Remove and set aside.
  4. Repeat with oil and batter.
  5. Fold or roll each crepe into desired shape. Top with berry compote and coconut cream and serve.
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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