Wednesday, April 9, 2014

Spelt-Flour Pineapple and Banana Crepes


For about thirty years I suffered with serious digestive issues and had, erroneously, put the blame on dairy products. Lactaid pills were purchased by the boxfuls, Imodium was always on hand and I had to know where the nearest rest room was at all times. In addition to the distress and stress of my 'condition', it was quite painful and, at times, limited my participation in family outings.

Fast forward to a day in December of 2011 when I read a disturbing article about today's wheat which actually contains an extra 14 chromosomes when compared to the wheat of my childhood! After I read all I could find about today's wheat, I decided to eliminate it from my diet for two weeks to see what would happen. This was no small thing! I am an expert baker and homemade breads, rolls, pastas, cakes and pies were often on my menu.

Almost immediately, my digestive issues and thirty years of suffering ceased and have not returned. I threw out my Lactaid pills and Imodium. I no longer even care where the nearest rest rooms are! I am not in pain nor have I had to miss out on any activities because of 'issues'.

Quite by accident, I discovered spelt flour - while it is not gluten-free, it is an old-grain product which has not been altered genetically. I tried it a few times and had no adverse reactions!

The crepe recipe I offer is not for those who have celiac's disease, but it might be for those who have had allergic reactions, intestinal issues, clouded thinking, increase in blood sugar and increases in appetite due to the ingestion of today's genetically-altered wheat products.


Spelt-Flour Pineapple and Banana Crepes
 
 
Filling (enough for six crepes)

1 banana, cut up
1 C fresh pineapple chunks
Grated orange rind
1 T butter
2 T brown sugar

Crepe

1 C whole spelt flour
1/2 tsp baking soda
1/2 tsp salt (Himalayan - optional)
2 tsp sugar substitute
3 large eggs
1 C milk
1/2 C water
3 T coconut oil

Non-stick spray

Filling: in a small pan, melt butter over med-low heat. Add fruit and brown sugar. Mix gently. Heat fruit mixture together and keep warm.

Crepe: Combine all ingredients up to and  including coconut oil, in a blender or Vita Mix machine. Pulse to mix well. Allow to sit for ten minutes. Heat a medium pan or crepe pan on a temperature just above medium. Spray pan bottom with non-stick spray. Ladle out a scan 1/4 cup of batter into pan and tilt pan to cover the bottom to the pan evenly. Allow to cook until the top of the batter no longer appears runny.

Loosen the edges of crepe with a spatula and flip over gently. Cook for 10-15 seconds more.


Flip the finished crepe onto a dish by simply turning the pan upside down. Continue until all the batter has been used, stacking as you finish each crepe. Spray pan each time. Makes 16 crepes.



How to fill: Place a small amount of filling mixture down the center of a crepe and fold the sides toward the center and overlap slightly. Place attractively on a plate.

Optional: finish off with whipped topping and drizzled heated fudge sauce. Left-over crepes may be wrapped and refrigerated or frozen for later use.

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