Crepes de arce sin gluten con manzanas especiadas y pacanas glaseadas

Ingredientes

• 2 1/2 cups of almond or coconut milk
• 6 eggs
• 3 Tablespoons pure maple syrup
• 2 teaspoons maple flavoring
• 1 1/2 cups gluten-free flour blend
• 1 teaspoon sea salt
• coconut oil, for cooking
• 4 tart baking apples, about 2-2 1/2 pounds
• 2 Tablespoons pure maple syrup
• 2 teaspoons of ghee or coconut oil
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• pinch of sea salt

Preparación

1. 1

   Put the crepe ingredients (except the coconut oil)...: Put the crepe ingredients (except the coconut oil) into a blender in the order listed. Blend until smooth. You can also whisk the ingredients together in a large mixing bowl. Let the crepe batter sit for 10 minutes or so while you prepare the apples. It'll also give the time for some of the bubbles in the batter to subside.

2. 2

   Cut the sides off of the apple and...: Cut the sides off of the apple and discard the core. Dice the apple, and put it in a large skillet. Add the rest of the apple ingredients, cover, and cook the mixture over medium heat, stirring occasionally, until the apples are tender but not mushy.

3. 3

   While the apples cook, heat an 8-inch nonstick...: While the apples cook, heat an 8-inch nonstick pan over medium high heat. Brush the pan with coconut oil and pour in about 1/4 cup of crepe batter. Tilt and swirl the pan until the batter is spread evenly on the bottom. Cook the crepe for 1-2 minutes until it appears dry on top and the edges begin to turn golden brown. Run a heat-safe rubber spatula around the edges of the crepe and flip it. If it's ready to flip, then this should be easy. If the crepe scrunches or rips, then it's not quite there yet. Cook the crepe on the other side for about a minute, then transfer it to a plate. Repeat with the remaining batter and cover the stack of crepes with a paper towel to keep them warm.

4. 4

   Serve the crepes with the apples and the...: Serve the crepes with the apples and the pecans.