Have you even heard of that before? Carrot juice, and crêpes? Together?
Your answers to those questions don’t really matter because you’re hearing about it now, and let me tell you, this is DELISH.
This is gluten-free, paleo, vegetarian, GAPS, and practically anything but vegan friendly (I’m sorry my vegan friends).
Ugh, my apologies, my brain is mush. At this point in the school year, I’m already feeling semi brain dead. I want to be smart and clever in somewhere other than a parallel universe. That doesn’t seem to be happening anytime soon. Midterms are coming up, wahoo.
Quick question. So is it wrong of me to think that it’s silly for a student to have written the notes “ribose without oxygen” right next to “deoxyribose’”? This was in a biochemistry class. I mean, there is no way it was that person’s FIRST time learning about deoxyribose. . . You had to have taken several prerequisite classes that cover the aforementioned topics extensively. I know I’m a nerd but like, come on.
Look at me, judging. Not my place, I know. Just had to say it.
Okay, talk about tangential, backkkk to the crepes. So what’s awesome about these crêpes is that you can make a BUNCH of them at once, keep them in the fridge, and eat them all week long as you’re rushing out the house to get to, none other than, school. And let’s be honest here, crêpes make damn good breakfast, always.
Now the biggest question with this recipe is: can you taste the carrot juice? The answer is nope, not really. The carrot juice caramelizes when you cook the crêpe and so it just makes it nice and sweet in a very cozy, comforting, autumn-leaves-are-falling, kind of way. I dig it. With lots of maple syrup. The carrot juice also makes your crêpes orange. I love that.
Another tangent. Lately, I feel like I could drink maple syrup from a bottle. When I eat, I look for foods to eat with maple syrup. I feel like if I told this to an alternative physician they would tell me I have a parasite in my gut or something, which I probably do, to be honest. I have med-school student syndrome so badly sometimes. I guess ignorance really is bliss . . . until you develop an autoimmune condition. Look at me, going at it again. I think it’s actually therapeutic and fun for me to just diagnose away. Dear lord. Anyways, I’m sure this maple syrup phase will pass. I haven’t had quality maple syrup in YEARS. I gotta make up for lost time. That’s what it is.
As you can see, I’m going borderline bonkers. I think I would really appreciate some tips for decompressing from you guys. I just got over the flu and I’m positive I got sick because of stress and stress-induced sleep deprivation. Help a sista out!
And just because that was incredibly painful to read, reward yourself, and make these crêpes. They are SO good. My mom was so mad at me when she saw this picture because I didn’t save her any, muahaha. Sometimes my only child-ness really comes out when it comes to sharing crêpes
Yield: 3-4 small crêpes or 2 large crêpes
- 1 heaping tbsp of almond butter (the smoother it’s ground, the better)
- 1 egg, preferably pasture raised and organic
- 1/2 to 2/3 cup of carrot juice
- 1 tbsp of arrowroot powder (you can find this at Whole Foods, usually in the baking/spices section)
- 1 tsp of vanilla extract (be careful here, many vanilla extracts are imitation or made from “natural” flavoring, steer clear and hold on tight to any, and all skepticism)
- 1/2 tsp of coconut sugar
- dash of sea salt
- grass fed butter (like Kerrygold’s)
- maple syrup, preferably organic
- Combine all ingredients except the butter and maple syrup in a bowl. Mix the ingredients EXTREMELY well. The almond butter likes to clump up so pay careful attention to thoroughly integrate the almond butter into the batter.
- Heat up a pan on medium heat and melt just a little bit of butter onto the pan. I used a pan that’s 8 inches in diameter for my small crêpes.
- Using a ladle, give the batter a quick stir to bring up anything that has sunk to the bottom and ladle approximately 1/3 cup of the batter into the pan. Because the batter is fairly watery, you can swivel the pan around and get the batter to completely coat the base of the pan. DO THIS QUICKLY before the batter cooks through too much to be spread around.
- Allow your crêpe to cook until the edges become golden brown and slightly crispy. Then, using a butter knife, loosen up the crepe from the pan. While holding up a part of the crêpe up with the butter knife, grab a spatula and get underneath the crêpe and flip it! I recommend you hold up part of the crêpe with the knife because it makes flipping MUCH easier.
- Keep an eye on your crêpe as the reverse side cooks, it’s very easy to walk away and let it burn. You know who you are.
- Once your crêpe has cooked through (the second side won’t look as nice as the first, but you should know that it’s done when it’s has spots of golden brown all over it), take it off the heat and place it on a plate.
- Repeat steps 3-6 until you run out of batter.
- Top your crêpes with grass fed butter and maple syrup (as much as you like), and if you’d like, you can add chopped up nuts or maybe some really awesome granola that you had on hand, like I did.
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