Ingredients
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2 Apple
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1 Egg
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2 TBSP Coconut sugar
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3 TBSP Almond Flour
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2 TBSP Hazelnut powder
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1 TBSP Ghee (or butter)
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1 (zest) Lemon
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Maple syrupTo serve with the crêpes
Overview
An easy classic this dessert is the however a paleo version with no refined sugar nor regular flour. Therefore it makes it very healthy and also an easy to digest while a hearty dessert. I like the lemon zest on top of each crêpe it makes it very special
This dish belongs to the menu
Pineapple carpaccio & grilled gambas, green vegetable and almond cake and grated apple crêpes
Utensils
- 1 Large non-stick pan
- 1 Shredder
- 2 Mixing bowls
- 1 Whisk
- 2 Spatulas
- 1 Thin grater
Menu steps
|
1
Done
|
Prepare applesPeel, remove seeds and shred 2 apples in a bowl, add a few drops of lemon juice and mix |
|
2
Done
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Prepare crêpe doughIn another mixing bowl whisk 1 egg with 2 TBSP coconut sugar. Add 3 TBSP almond flour, 2 TBSP hazelnut powder and some lemon zest, whisk together. Add shredded apples and mix well |
|
3
Done
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Cook crêpesIn a large non-stick pan over medium heat melt 1 TBSP Ghee, form mini crêpes using a well filled TBSP as a measurement and place them in the frying pan, flatten them and let cook for 3 minutes. Turn the crêpes around using 2 spatulas and cook for another 3 minutes. Repeat if you have not cooked all crêpes yet |
|
4
Done
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To servePour a bit of maple syrup and put some lemon zest on each crêpe |
