The Crepe Experiment

Since I’ve made some changes to my diet I keep looking for new recipes that I can make at home to replace my tried and true meals.  I’ve decided to quickly share as many as I can with you.  I’ll be honest, they don’t all turn out as tasty or as beautiful as the pictures online.  I’ll share the good, the bad and the ugly with you.

Yesterday, I cooked up some almond flour pancakes.  I have to admit they turned out better than I thought they would.  Steve enjoyed them but, I didn’t like the taste.  I may try them another time and share the recipe after changing it up a bit.  Today I’d like to share one I found on the website for Yeah Imma Eat That.

Follow this link view the recipe – Almond Flour Crepes

This is a quick and easy recipe for a single crepe.  It turned out a little fluffier than I expected but it tasted great.  I will definitely try this one again.


The recipe called for a tablespoon of honey (I used raw local honey) but that’s a lot for one crepe so I cut it to 1/2 tbs and added about 1/8 of a cup of xyla to lower the glycemic index in the crepe.  Next time, I’ll try it without the honey but the taste and texture was delicious.

Unfortunately my new, large non-stick skillet seems to be bowed up in the middle so the center cooked faster than the rest of the crepe and stuck to the pan which made for a less than beautiful photo.  It didn’t cook up perfectly for me but I figure that’s due to the pan not the cook.

For the crepe filling, I cooked up a little blueberry sauce.  It’s something I’ve learned to whip up quickly since I’m not using syrup anymore.  The recipe is listed below.  Enjoy!


1/4 pint fresh blueberries
1 tbs coconut milk
1 tsp xyla

Wash and place blueberries into a small saucepan.  Turn the heat to medium low and cook until the is starts to boil.  Add xyla and cook for about 2-3 minutes then turn down to low to keep warm.  Stevia has a tendancy to be bitter so I used Xyla instead to cut the tarness of the blueberries.  Once the crepe is cooked, place blueberries inside and fold crepe into quarters.  Pour remainder of blueberries over the crepe and enjoy. Yields 1 serving.

You can also use this recipe as a pancake syrup if you allow it to cook down for 5 minutes or until soupy. (Yields 2 servings of syrup).

I used a slightly smaller 8 inch non-stick pan with much better results.  The crepe cooked more evenly and didn’t stick o the pan.  The crepes turned out pretty enough to get their picture taken.  Yum!