Sourdough Crepes!! THM, E

Crepes like the ones you buy off a crepes booth in a Mexican resort or on a cruise ship!! And so good for you!

When I was little, my Mom would make these for lunch sometimes…. I loved it! I still make them for my kids’ lunches at times…. Here’s an updated version, just as good, but easier on your body!

Ingredients:

1 cup egg whites (or eggs)

2 cups sourdough starter, well fed

1/2 cup almond milk

3/4 tsp mineral salt

Instructions:

Blend the mixture. Pour into a nonstick frying pan, about 1/2 cup at a time. Tilt the pan so it goes over the bottom. Flip halfway through till it’s golden on all sides!!!

Serve with a drizzle of honey or maple syrup or other favorite topping. We like peanut butter, whipped cream, fresh fruit. They’re also very good with something savory like salmon or other meat and veggies.

Note: for those separating fuels, use the egg whites, not whole eggs, to keep them in the carb (E) mode. Avoid peanut butter and whipped cream if you want an E meal.

If you’re not sure about sourdough, here’s a quick overview. Feel free to comment below with your questions or observations! Subscribe to my free recipes on the right side bar, so you’ll get the recipes as they come out. If you like the recipes, share with your friends!!

SOURDOUGH CRASH COURSE: Sourdough can be added to a lot of baked goods. Think of it this way, it’s flour in a wet form, that’s easier on our digestive system then regular flour. Baked goods made with sourdough, don’t spike your blood sugar, like other baked goods. Sourdough is made by obtaining a starter, then feeding it unbleached flour and water on a daily or twice daily basis. There’s several ways to get the starter. One, find a local friend who has a starter. Two, get a free starter from Oregon Trail Sourdough. Send them a stamped, self addressed envelope with a request for sourdough starter. They will mail it to you in a dehydrated form, with directions to activate it. It’s a great quality starter. Third, and my least favorite method, is making your own. Once you have the starter, keep it on your counter and feed it at least once a day. I prefer to feed it several times a day, so it’s not sour at all. After an hour or two of feeding, it becomes bubbly and can be used, or fed, or left alone. If you don’t want to use it for a while, you can put it in the fridge and feed it once a week or so. When you get it out of the fridge, feed it several times before using it for bread or cake. How much to feed it? Feed the same amount of flour as the amount of starter you have and a little less water. You should be able to stir it with a spoon, but it should not be runny.