As kids we were always taught at home that if you have nothing good to say then don’t say anything at all. And that’s what I have always practiced. Why is it so hard then for some others to do the same? OK you might be thinking that someone actually might have said something nasty to me. Well, thankfully no that wasn’t the case. I was browsing through someone else’s blog when I happened to see some nasty comment there which got me pretty irritated. I mean, really? …this person was reprimanding the blogger for being so verbose and for going on and on with her story before coming down to the recipe! I felt like giving this commenter a peace of my mind! “Hello! First of all, You are here because you want a free recipe. Second of all, this blog is that blogger’s own space and she can write whatever takes her fancy! And third of all, why couldn’t you just leave if you found it too hard to scroll down past her story to look at the recipe!” OK end of rant.
OK now that’s off my chest, how are y’all doing? Hopefully enjoying the new year and not complaining about the weather too much. We have been having too many snow days and too many days off from school. And I actually enjoy that! Yes since I don’t work any more, I enjoy having my kids and husband around during the week. If feels almost like weekends!
So the other day when they had yet another school closing, I decided to make something special for breakfast. Since I was planning to try making these grain free crepes for myself, I decided to make it for everyone. Crepes filled with shredded coconut is a Keralan breakfast dish and I have posted the recipe of this traditional dish called as Mutta Pathiri before. Now since I cannot do flour or eggs, I decided to come up with this grain free version. I have been experimenting for a while and the one I made last week was really really good! I decided to use a mix of cassava and water chestnut flour for the dough. I added a bit of carob to the dough to make it ‘chocolatey’ and then I made this dreamy, wicked good ‘chocolate’ sauce that is dairy free and refined sugar free and also free of corn starch. Just yum! And this combination of all three – the crepes, shredded coconut and the chocolate sauce was just heavenly! It felt like dessert! I served them with some cherries on the side and they were yum yum good 🙂
Btw, let me be clear. These crepes are NOT like your traditional crepes where the batter is a liquid. Well things have to change when you are in ‘grain free, dairy free and egg free’ zone! So these are actually made from a dough (yes dough not batter) where you have to roll the dough to make the crepes. So these crepes are not as soft as a traditional crepe which have eggs and baking soda in them. But once you pour the heavenly chocolate sauce over them, you will find them just like crepes! Ok now that’s clear, here’s the recipe for you! Let me know how you like it!
Bringing this recipe to the Paleo/AIP recipe roundtable this week hosted by Phoenix Helix.
- ⅔ cup cassava flour
- ⅓ cup water chest nut flour or singhare ka atta
- ¼ tsp sea salt
- 2 tsp carob or cocoa powder (use carob for AIP)
- 2 tbsp olive oil
- about ¾ cup hot water
- 2 tsp more olive oil
- ¾ cup freshly grated coconut or frozen grated coconut or shredded coconut
- 1 tbsp maple syrup
- pinch salt
- 2 tbsp coconut milk full fat
- 2 tbsp palm shortening
- ⅛ tsp sea salt
- 1 tbsp maple syrup
- 2 tsp carob powder or cocoa (use carob for AIP)
- In a large mixing bowl, add all the dough ingredients except the hot water. Mix everything using a spatula. Then slowly add the hot water ½ a cup at a time and mixing slowly until all of the mix is wet. (You don't need to use all of the hot water). Now use your hands to form a really smooth dough. Add the extra olive oil to further make the dough smooth and non sticky. Keep dough covered aside.
- Now make the stuffing by heating the shredded coconut in a pan for 2 mins and then adding the maple syrup and salt. Turn heat off and keep aside.
- In a small pot, add all the sauce ingredients and heat on low heat until everything is well blended and becomes the consistency of sauce.
- Now for making the crepes, place a heating pan on the stove to heat. Divide the dough into 8 portions and make balls of those. Take each ball and place between two parchment sheets to roll into a round shape about 4-5 inches in dia. rolling it as thin as possible.
- Place the crepe onto the hot pan and cook on both sides, about 2-3 mins on each side on low to med heat. Transfer to a plate.
- Assemble the crepes together by placing about 1 tbsp of the coconut mixture in the center and then rolling them. Pour chocolate sauce on top!