Pecan Flour Crepes

Pecan Flour Crepes

Being raised in the South where pecans were considered a delicacy, we were excited to try Wellbee’s pecan flour. What better way than to start out Saturday morning than with a great breakfast of pecan flour crepes, homemade blueberry jam and no-sugar natural bacon.

In our post on Rice Flour Crepes we described how to make the right Paleo ingredient substitutions for healthy, but tasty, crepes. In making our pecan flour crepes we made a few more changes and opted for coconut milk in lieu of any dairy and used our pecan flour mixed with brown rice flour rather than sweet white rice flour.

Blending the Ingredients

Combining the ingredients for pecan flour crepes can be done with a blender, hand mixer or simply by hand, but this job seemed to be a no-brainer for our handy immersion blender. So, to a 30 ounce Mason jar we thoughtfully added the milk first, then the eggs, then the flour mix and lastly the salt. Starting at the bottom of the jar on low speed to get going and quickly moving to high speed, we had a totally lump-free, thin batter in not more than a minute.

Ingredients

  • 1-cup coconut milk
  • 2 eggs
  • 1/2 cup pecan flour
  • 1/2 cup brown rice flour
  • 1 tbsp. coconut flour
  • 1 tsp. arrowroot flour
  • ¼ tsp. salt
  • 1-3 tbsp. lard, coconut oil, beef tallow or other paleo fat source
Pouring pecan flour crepes batter
Cooking pecan flour crepes
pecan flour crepe in the pan

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