Today is Sunday. That means it is time to prepare a delicious batch of homemade crepes. I use my mother’s recipe for French crepes but with a few changes. Instead of white flour, I use spelt flour (since I am wheat intollerant). People who are celiacs, however, can not digest spelt and other types of flours need to be utilized. Instead of using milk, I substitute unsweetened almond milk. I lightly fry them in a tiny bit of canola or coconut oil instead of butter. As an extra bonus, I have been experimenting by making a homemade “berry coulis” to drizzle over the top of the rolled crepes. After having just gone blueberry picking, I had access to wild Maine blueberries. Mmm!
Ilia Regini / About Author
Chef Ilia Regini is the founder of Healthy Nourished Body. Her passion and expertise lie in creating customized dishes that are flavorful, nutritious and are aesthetically appealing to the eye. She prides herself in listening to your specific needs and creating a Menu Of Dishes that will help you achieve your nutritional goals. On her blogs and articles get useful tips and resources on food Allergies, Weight Loss, Candida, Auto-Immune Illness and more!