Flourless Crepes that are good for the gut!
The possible challenges with wheat grown in this country followed by a flourless crepe recipe designed by Leslie Shanai.
Throughout the years I have had many patients with wheat allergens that have no problems when traveling abroad. It made me wonder: “Is it because there is less stress for the patient or something to do with the wheat grown in our country?”
Some time ago I discovered that the variety of wheat we favor in this country develops a mold about 2 weeks before harvest. Due to lengthy storage practices here in the United States there is also the question of freshness. I was told by one of my patients, whose Aunt and Uncle owned a wheat farm, that grain was commonly stored in the silo for up to 10 years. As a teenager she remembers wearing a gas mask to work inside the silo.
It is also common for traditional bread factories in this country to shut down operations on a regular basis to clean mold build-up off of the equipment.
Maybe the real culprit is mold, one of the most historically consistent threats to humans.
This blog article is all surmised. As far as I know there is no proof currently available. Whatever the actual reason patients can happily eat wheat in other countries, and still remain symptom free, is a mystery.
If afflicted by wheat allergies then the following recipe is just for you. I used arrowroot instead of flour, which adds a nice texture to the crepes, plus is a known soothing ingredient for our gut.
My daughter and I like strawberries and whipped cream with these crepes, but savory style is also a possibility.
Easy flourless crepes
- 1 can coconut milk
- 1 cup arrowroot powder
- 4 large eggs
- 1/4 tsp. salt
- 3 tablespoons coconut sugar aka sucanat (omit for savory style)
- 1 tbsp. vanilla extract (omit for savory style)
Put all ingredients in a blender and mix until smooth. Let sit for at least a half hour before using or up to 24 hours covered in the fridge.
Whisk batter before beginning cooking the crepes. On medium high heat use a stick of butter (or coconut oil) to place a layer of butter on the entire pan surface. Add approximately 1/4 cup batter to center of pan and swirl with one hand until surface is covered with a thin layer of batter. After about 1 & 1/2 minutes turn: crepe should be an uneven light brown in color. Other side usually only takes about 1/2 a minute. When crepe is removed, butter the pan again between each new one.
When serving roll up crepes with preferred filling. And enjoy!
