“Gourmet Paleo French Brunch: Scrumptious Crêpes & Herb-Infused Ratatouille”

Allergens

None

Ingredients

• 4 large eggs
• 1 cup almond flour
• 2 tablespoons melted coconut oil or ghee
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 1 cup unsweetened almond milk
• 2 medium zucchinis, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, whisk together eggs, almond flour, melted coconut oil or ghee, sea salt, ground cinnamon, and almond milk until smooth. Cover and refrigerate for 30 minutes.
2. Heat 1 teaspoon of olive oil in a non stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet, swirling to form a thin crepe. Cook for 1 2 minutes per side until golden brown. Repeat with remaining batter, stacking crepes on a plate and covering them with a damp cloth.
3. In another non stick skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and cook for 1 minute, then add zucchini, bell pepper, yellow squash, cherry tomatoes, basil, thyme, salt, and pepper. Sauté until vegetables are tender, about 8 10 minutes.
4. To serve, place a crepe on each plate, spoon ratatouille mixture over the crepes, and fold or roll as desired. Enjoy your culinary masterpiece!

Chef’s Insight

Experiment with various herbs and spices to create unique flavor combinations. - To make ahead, prepare the crepes and ratatouille separately, then assemble just before serving.

Notes

Feel free to swap out vegetables based on your preferences or seasonal availability. - Adjust seasonings to taste.