The basic crepe recipe can be used for desserts, stuffed with creativity (chicken, other greens, etc), or with simple jam and syrup.
Basic Crepe Recipe
1 cup brown rice flour
1 1/2 cups nut milk (or water)
1 tbsp apple cider vinegar
3 large eggs
3 large eggs
1/2 tsp sea salt
1/2 tablespoons vanilla
1 tbsp pure vegetable glycerine (or other natural sweetener of choice)
The night before you want to make these mix the flour, water/milk, and vinegar together in a bowl and let sit overnight. This helps to break down the phylates found in the grain. Why do you want to do this? Phylates bind to iron and calcium and doesn't let your body absorb them. It's also difficult to digest.
When you are ready to make the crepes, beat the egg and add it to the flour/water. Add salt and vanilla and glycerine. The vanilla and glycerine are only really neccessary if you want a sweeter crepe, not necessary for spinach crepes. Beat well.
In a non-stick skillet melt; coconut oil, tallow, whatever your choice of healthy cooking oil. Drop large spoonfuls of batter in pan, spreading evenly. Turn when lightly brown. I find I need to stir the batter each time I want to take a spoonful, as the batter separated quite rapidly.
Now that you have a nice pile of crepes your ready for the filling.
1 package (10 oz) frozen chopped spinach, thawed (or go out to the garden and pick as much as you want, the amount of spinach and stuff really is dependent on taste)
2 tbsp olive oil
2 large garlic cloves
1 large onion, chopped
nutmeg to taste
Preheat oven to 350 F. Squeeze all liquide from spinach. Heat oil in large skillet. Saute onion until almost tender, add garlic. (If you add the garlic closer to the end it doesn't burn as much). Add spinach, and nutmeg. Stir till well coated, or if using fresh spinach, that the spinach is wilted. Remove from heat. Place spinach mixure in a line on the end of each crepe. Roll, place on a large casserole dish. Bake 20-30 min.
Serve with wholesome plain yogurt.