Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
This quick and easy gluten-free crepe recipe can easily be adapted to feature your fresh seasonal fruits, herbs and preserves! It features local produce from 9 Bean Rows Farm, Gallagher’s Farm and locally produced products from Food for Thought.
Learn more on cooking and eating locally at Kristin’s blog The Intentional Minimalist.
- Meyer lemon Farm fresh local eggs
- Local mixed berry preserves
- Farm fresh local blueberries, frozen
- Farm fresh local blackberries, frozen
- Farm fresh local raspberries, frozen
- Tapioca flour
- Vanilla Coconut oil
Zest lemon, mince lemon zest and juice lemon. In a small sauce pan, bring to a boil one half cup mixed berry preserves, one half cup blueberries, one half cup blackberries, one half cup raspberries, one teaspoon tapioca flour, two tablespoons water, two teaspoons lemon juice, one teaspoon minced lemon zest and one half teaspoon vanilla. Bring to a boil, then stir well, cover, reduce to low and cook for ten minutes. Remove from heat, stir well and let cool.
In a glass bowl, mix three egg whites, one half cup tapioca four, one tablespoon water, one teaspoon lemon zest, one teaspoon lemon juice and one half teaspoon vanilla.
Heat crepe pan with one half teaspoon coconut oil until hot. Add three tablespoons (and not a drop more!) batter to pan and rotate batter in pan to fill pan bottom. Cook for one-two minutes until crepe edges begin to bubble, flip over and cook on the other side for a minute. Remove crepe to serving dish and add a few tablespoons of mixed berry sauce to crepe. Roll crepe and top off with an additional teaspoon or two of mixed berry sauce. Makes four crepes.