Flourless Crepes that are good for the gut


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 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 elsewhere, 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 (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 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 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!


For 9 interesting arrowroot benefits, Click below: