Sunday Funday call for crepes, I topped these with Morrell's and green beans

Crepes

  • 4 eggs
  • 1/2 C Oat flour
  • 1/4 C flour
  • 1/4 C Mesquite flour
  • 1 C unsweetened Rice Milk Or Almond milk
  • 1 Tbsp melted ghee or butter
  • handful of diced chives

When preparing crepe batter makes sure to sift you flour well to remove the lumps, and then combine all ingredients well. I allow at least 30 min for batter to sit before I cook with them. I also use a crepe maker or you could use a skillet on medium heat. Spray with non stick spray and scoop out 1/4 C of batter, using a crepe ladel spread out thin into a circle. Cook for a few minutes each side, place parchment paper in between each layer to prevent them sticking. 

Filling 

  • 1 Garlic clove minced
  • 1 shallot diced
  • 2 C of Morrell mushroom or variety chopped
  • 2 C green beans 
  • 1 C unsweetened Almond milk
  • 1/2 C bone broth or veggie
  • 1 Tbsp dried nettles
  • handful of diced chives
  • 1 Tbsp ghee or butter
  • 1 tsp paprika
  • 1/2 tsp chicory powder
  • salt/pepper
  • 1 Tbsp flour 

In a sauce pan heat ghee, garlic and shallot saut√© for 3 min. Then add broth, almond milk, mushrooms, green beans, nettles, and all seasonings. Bring to a boil then let simmer on low  for 10 min, add in chive, flour and season with salt and pepper.