I was once a brunch cook for a whole year and through that time, I became a Crepe Master. Well, at least I would like to think so. Interestingly enough, I learned how to make the “perfect” crepe from a German Chef. He said that the perfect crepe had to be just the right thickness, thin but not too thin, and it was suppose to have just the right amount of browning. He showed me the technique by using just a regular non-stick pan. He said to have the heat on high at first so that the crepe batter will cook as soon as it touches the pan. Once it hits the pan, you have to be quick in twirling the batter to flatten out evenly on the pan. After that, you must turn the heat down on low and let the crepe do it’s thing! After cooking the first crepe, the pan is usually at the perfect temperature to cook the rest of the batter. No need to go high heat then low again for the next batch! That’s just a quick cooking tip! 😉
Now onto the nutrition side of things! I added moringa because I had some in my pantry and because I was trying to add a bit more iron into my diet. Moringa is known as the “miracle tree” as it is packed with antioxidants and an incredible amount of nutrients. It is rich in protein (all essential amino acids!), fiber, beta-carotene, vitamin C, vitamin E, calcium, selenium and iron. It helps balance hormones, slows the effects of aging, helps improve digestion, balance blood sugar levels, nourishes the skin, helps stabilize mood and protect brain health. With benefits like these, I don’t know why anyone would not want to add it to their diet at least once a week! This moringa crepe recipe is a must try, it’s too easy and too delicious not to! If you like matcha flavours, you will also like moringa!
- 1 cup gluten-free flour blend
- 2 cups almond milk
- 2 organic free-range eggs
- 2 Tbsp coconut oil, melted
- 1 Tbsp moringa powder
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 Tbsp coconut oil
- 3 gala apples, cored and sliced 1/8-inch thick
- 1/2 cup pure maple syrup
- 1/2 tsp cinnamon
- pinch of sea salt
- In a bowl or a blender, mix all ingredients until smooth. The batter should be slightly runny but not watery.
- In a medium (8-inch) frying pan, place one teaspoon coconut oil and heat on high until melted. Pour crepe batter over the hot pan and twirl until it has spread thinly all over the pan. Bring the temperature to medium-low and cook the crepe for approximately 2-3 minutes on the first side. Flip and cook for an additional 1-2 minutes or until crepe is beautifully cooked with a slightly even browning.
- Continue cooking the rest of the crepe batter on medium-low heat with about one teaspoon of coconut oil per crepe. Adjust heat as needed.
- Heat a large frying pan with coconut oil until hot but not smoking. Add apple slices and caramelize naturally, letting the apples sear and turn brown prior to tossing the slices.
- Once desired browning of the apples has been reached, add maple syrup, cinnamon and sea salt. Warm slightly and turn heat off. Place in a serving bowl.
- Fill each crepe with sliced apples. Either fold in quarters or fold in half depending on how you'd like it to look. Place more apple slices on top of the plate. Drizzle the sauce around the plate and sprinkle some cinnamon on top of the apples. Serve and Enjoy! 🙂
- If the batter ends up being too thick, add 1/4 cup more of the almond milk to thin it out.
- Vegan? Use a flax egg instead of an egg by mixing 1 tablespoon of flaxseed with 3 tablespoons of water. Let that sit for 5 minutes prior to using.
- For the gluten-free flour blend, I like to use Bob Red Mill's one-to-one gluten-free blend.
HAPPY EATING!! ?
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