Thursday, January 9, 2014

It's a New Year and time to try a new diet plan. I've been following the basics of the Omni diet which is: no dairy, wheat/gluten, sugar, complex carbs. (potato, rice, pasta, corn, soy), coffee or alcohol. So far, so good! I can have all the vegetables, fruit, raw nuts and proteins (including eggs) that I want.

Since I started this diet on Jan. 1, I've been getting creative with the approved ingredients and wish to share them with you over several posts.

Pumpkin Banana Crepes gluten free sugar freeRECIPE ONE: Pumpkin Banana Crepes

These fluffy, semi-sweet delights are made using almond meal instead of flour. Excellent for breakfast, brunch or dessert! Here's the recipe:

Ingredients (makes three crepes)
2 eggs
2 Tbs. almond meal
2 Tbs. unsweetened pumpkin filling
1/2 tsp. vanilla extract
1/2 tsp. pumpkin pie seasoning
dash cinnamon
1/4 c. unsweetened vanilla almond milk (or more to get thin pancake batter consistency)

2 Tbs. unsweetened pumpkin filling
1/2 banana, cut into 1/2 inch cubes
1/4 tsp. vanilla extract
dash pumpkin pie seasoning
dash cinnamon

1. For the crepe batter, mix first 6 ingredients until well combined.
2. Begin adding almond milk. Keep adding by tablespoon if necessary to get thin pancake better consistency. Set aside.
3. For the filling, mix filling ingredients (except bananas) until well combined. Set aside.
4. Heat crepe pan (or nonstick skillet) to medium low. Spray with a very light coating of vegetable oil.
5. Pour appx. 1/4 cup batter into the center of the pan and begin rotating the pan until the batter coats the bottom in a thin layer. Keep rotating until the batter stops running and return pan to the burner.
6. Cook for 1-2 minutes, loosening the edges very gently with a flexible spatula as to not tear. *These tend to be quite a bit more delicate than regular crepes. Though, it does make for lighter, fluffier crepes - delicious!
7. After 2 minutes, put 1 Tbs. of the pumpkin filling and 1/3 of the chopped bananas in a line near one edge of the crepe.
8. Carefully begin lifting the edge to start the crepe rolling over the filling and keep gently rolling with the spatula until completely rolled up.
9. Let set an additional 30 sec. in the pan to warm the filling through. Remove to plate. Repeat with the remaining batter and filling to make 3 filled crepes.

Variations: Add your favorite chopped nuts to the filling.

These are amazingly filling and satisfying for only a few ingredients. Hope you enjoy this healthier, gluten free, sugar free version of pumpkin banana crepes. Share with your friends! I did ;-)