Sunday, July 15, 2012

Stone Fruit Crepe Stacks

I have amazingly sweet memories of visiting my friend in Nice, France just after College.  I flew to Europe alone and stayed in Nice and then Paris.  We were only gone for a week or so, but it was absolutely a momentous and unforgettable trip.  The beach was composed of smooth, round gray stones that held the warmth of the sun as you tried to lay comfortably.  Down at the market square I tried Nicoise Olives for the first time and loved them- petite little things with a milder flavor.  And every day we ate fresh crepes, I could never sway from Nutella.

These are petite crepes, not as big or paper thin as the traditional crepe.  But they are pretty skinny and subtle in flavor, perfect for different toppings.

Penniless Parenting has a super thin version using potato starch and a savory filling
Gabby's Gluten Free uses coconut flour, ground flaxseed and almond milk
More Fun with an Apron mixes her crepes up with coconut flour and vanilla stevia

Stone Fruit Crepe Stacks
serves 4

Crepe Batter:
3 eggs
2/3 C blanched almond flour
1 T honey
1/2 tsp vanilla
1/4 C water
1/4 tsp salt
1 T melted butter

Layer with Cinnamon Yogurt Sauce:
1/4 C yogurt
2 T honey
1/4 tsp vanilla
4 dashes of cinnamon

and 1 C of chopped stone fruits:
1/2 pint black cherries
1 ripe nectarine

Preheat the griddle or cooking surface to medium or medium low
(I use a cast iron stove top rectangular skillet)
Make the crepe batter by whisking the eggs, honey, vanilla, water and melted butter
Whisk in the blanched almond flour and salt
Top the griddle with 1 T of butter and let it melt
Use a 1/4 C measuring cup to pour the crepes on the griddle, leaving space in between each crepe
Cook crepes 2-3 minutes and then flip with a thin spatula, cook 1-2 minutes on the other side
(Unlike pancakes that start to bubble on top when they are ready to flip, these will still look wet.  Because they are so thin, they will be ready to flip very quickly or you risk burning them).

Make the Cinnamon Yogurt sauce by mixing the yogurt, honey, vanilla and cinnamon together

Prepare the stone fruits by cutting the ripe cherries in half and removing the pits-leave them as is or cut into smaller pieces
Peel the nectarine if desired (I did) then slice the flesh off until you find the center pit
(The nectarine clung to the pit, so it was impossible for me to remove the fruit in pretty slices)

Prepare the Stone Fruit Crepe Stacks by layering one crepe, a drizzle of yogurt and a spoonful of fruit
Repeat with three crepes and you will have enough crepe stacks to serve 4 people

1 comment:

Mrs. Ed said...

Just found your wonderful blog. I will have to try these!