Whole Food Gourmet

I dreamed of pancakes last night.  Every Sunday morning, my dad would make me and all his children pancakes.  I woke up wanting pancakes.  It is Sunday morning, and I am not a child in my father’s house, I do not eat flour and I do not eat sugar.  But I get what I want…

Here is a recipe that resulted:

Gluten Free, Sugar Free Crepes with cream candied pear citrus sauce.
The textures of the pears and brown rice flour complement each other seamlessly.

Crepes (makes about 8 ):
1 cup of brown rice flour
3 eggs
½ cup of milk
Pinch of salt (optional)
Tab of butter for frying, could also use coconut oil

1. In a small mixing bowl, make a well of flour and optional salt, pour in eggs and milk.  Whisk thoroughly.  (You can also use a blender or mixer, whatever)
2. Put a small amount of butter on the pan on medium heat.  Whisk the crepe batter again as you pour (brown rice flour is heavy and will settle).  Pour just enough to barely cover the whole bottom of the pan.  Move the pan around so that the batter thins out and covers the surface.
3. Once the crepe is full of air pockets, flip it.  Let it get golden brown, if you want.
4. Before making each crepe, add another bit of butter and whisk the batter again.

Sauce:
1 or 2 ripe, sweet pears
½ orange
¼ lemon
4 oz cream cheese, cubed
1 tsp cinnamon
6 drops Stevia
-    Could try roasted pecans as well

1. Squeeze citrus juice into small sauce pan, simmer to reduce
2. Add finely cut pears
3. Add Stevia extract
4. Add cinnamon
5. Stir, cover and let simmer
6. When pears are cooked and mixture is bubbly, add cream cheese.
7. Let cream cheese melt, then stir.  Add water if sauce gets clumpy.
8. Once mixture is melted and homogenous, stir and it’s done!

Spread the sauce on the inside of the crepes.  Eat them like a taco or roll them up.