Savory Crepes With Garlic & Rosemary Roasted Veggies (gluten free, dairy free, grain free)

I have always had a weakness for crepes. Sweet or savory, I'll take them anyway they come. When I knew that my "gluten crepe" days had ended, I knew I had to find another option. ENTER: Coconut flour crepes, and they are actually pretty good. Coconut flour is packed with fiber which makes it a great addition to a grain free diet.

I decided to start off with a nice "savory" crepe. One of my favorites. I filled these lovely crepes with roasted rosemary and garlic julienne vegetables. There's a little extra work to julienne vegetables but believe me, it's worth the it. I don't know exactly why the way you cut vegetable makes a difference in taste but it really does. You will be surprised at how your family will eat these up. Beware though, the veggies look plentiful before you roast them and they shrink by about 50%. 

Coconut Flour Crepes

These crepes are great both thick and thin. For this recipe I made them a bit on thicker side (add a bit more liquid for a thinner crepe). They have more of a tortilla feel that way. As a matter of fact they aren't a bad grain free substitute for a tortilla. I also make them in my cast iron skillet (which Ben, my  husband is brilliantly skilled at  seasoning and making non-stick). If you aren't so skilled in this area you might want to invest in a pan that is specifically made crepe making, like THIS ONE.

Savory Crepes With Garlic & Rosemary Roasted Veggies

Ingredients:

For the crepes:

4 eggs

1/3 cup coconut milk or water (I love Natural Value as it's guar gum free)

1/4 coconut flour (I love Coconut Secret but any brand will do)

Pinch of salt

For the filling:

2 medium sized zucchini

2 medium sized yellow squash

2 medium sized carrots

1 medium sized onion

4-5 green spring onions

5 garlic cloves

1 Tbls fresh rosemary, chopped

2-3 Tbls ghee or coconut oil

Coarse ground salt and pepper to taste

Directions for the veggies:

Julienne the squash & carrots: The easiest way to do this would be with a mandolin, otherwise cut the vegetables into very thin slices with a good knife, as  I did above.

Cut the onions into thin slices, much like the squash (not diced)

Cut the Green onions into long thin strips, again about the size of the squash and onion.

Cut the garlic into thin slices as well (do not dice them)

Finely chop the rosemary

Toss all the veggies and herbs in a bowl with 2-3 Tbls oil (or just enough to coat evenly)

Divide between two lightly oiled casserole dishes or baking sheets

Sprinkle with coarse salt and pepper

Bake at 450 for about 25 min, stirring a few times while baking.

Turn oven to broil and finish the veggies by broiling them for about 5 min. or until some of the veggies are browned.

Remove from the oven and leave to cool a bit before transferring to a bowl (otherwise veggies will keep steaming and get soggy)

Directions for the crepes:

Beat the eggs and the coconut milk together till well combined

Add the coconut flour and salt, beat with a hand whisk till smooth.  Don't worry if it takes a bit of time to get a smooth batter. Coconut flour can be really lumpy but it does get smooth eventually. Sifting the flour can help.

Let the batter rest for about 5 min. If you feel it is too thick (when coconut flour is even slightly over measured it will make a HUGE difference causing a thicker batter) or if would like a thinner crepe, you can add more liquid at this time.

Preheat your pan to a medium/high heat for a minute or two. Turn it down to a medium heat and add a little oil/ghee. Quickly pour about 1/8 cup of batter into the pan to make a 4 inch crepe. The smaller ones are easier to flip without breaking.

Use a spoon in a circular motion to spread it around. When spreading with a spoon you have to pour the batter with one hand and be ready to start spreading the crepe with the spoon. Start from the center and circle out. Do not press hard, a very light touch is needed. Practice...you may lose a few on your first try. This is how I used to make my Indian dosa.

For a thinner crepe batter you can just swirl the batter around the pan. If it is too thin though the crepe will just crack and break.

Allow the crepe to cook till the top has lots of little bubbles or till the batter has a dry or matte look on the top. Using a very thin spatula, carefully flip the crepe and cook for just a moment on the other side. If your crepes are burning or browning to fast, the heat is too high. Temperatures will vary from pan to pan and type of stove top being used (gas/electric, etc.)

Repeat till all the crepe batter is gone. Makes about 8-10 crepes

Fill the Crepes with the veggies and you done!

Try other fillings such as fruit, chicken, mushrooms etc....