Nut Flour Crepes / foodloveswriting.com

I can’t remember the last time I was as excited about a cookbook as I have been about The Homemade Flour Cookbook, written by Erin Alderson of Naturally Ella, just published a few weeks ago. (And you know I get excited about a lot of cookbooks.)

It’s not only because it’s by one of my favorite bloggers, someone who is at once wildly talented and also the opposite of self-important. When you sit down with Erin, like we got to last year, you find out she’s funny and honest about her own shortcomings and, only after quite a bit of talking do you realize, also one of the most hard-working people you know. When we met her, she was a teacher and a blogger and planning her wedding and getting ready to move and writing a cookbook. You know, no big deal. She has since turned in a second manuscript for what will be her second cookbook, but if you’re reading this and thinking she’s Superwoman, all you have to do is read posts like this one or this one to hear her pop all bubbles of pretension, telling you she is a person just like me and you. Most people can’t be that honest. That is so refreshing and gives me great respect for this girl, but it’s not why I’ve been talking about her book to anyone who would listen to me for months.

It’s also not because of how beautiful the book is, filled with the crisp, attractive, wood-backdrop shots that define Erin’s site—although, looking through the book, you can’t help but notice them and want to have everything you see, kind of the way you feel when you go to Naturally Ella and see magazine-worthy photos of recipes organized by type of grain or season or dietary needs.

It’s not because it’s from the same publisher we’re working with, Fair Winds Press. It’s not because we’ve loved everything we’ve made from it already, including spelt dinner rolls, a buckwheat Dutch baby and these nut flour crepes, which I first made almost a month ago when Tim was out of town and haven’t stopped making since.

nut crepes / foodloveswriting.com
Nut Flour Crepes / foodloveswriting.com
Nut Flour Crepes / foodloveswriting.com

Here is the real reason I am so eager to tell you about this new cookbook: it’s approachable. Wildly approachable. It doesn’t matter if you’re the person who stocks two dozen flours in your pantry at all times already or you’re the person who’s never stepped outside the comfort zones of all-purpose flour: The Homemade Flour Cookbook gives you user-friendly, inspiring, vegetarian recipes for 30+ different homemade flours, made from traditional grains, gluten-free grains, beans, nuts and seeds. We’re not talking about obscure, complicated recipes, either; we’re talking about recipes for easy sells like pizza made with chickpea flour or chocolate doughnuts made with ground sorghum or light and delicate crepes made from ground nuts of all things (!!). It’s no hyperbole to tell you that the first time I looked through the cookbook, I felt kind of overstimulated because I wanted to make EVERYTHING, and I still feel that way now.

One more thing worth mentioning, because the book’s title is, after all, about homemade flour: If you have a grain mill, great! Erin shows you how to use it to make flour from everything from black beans to flax seeds. If you don’t have a grain mill but do have a high-speed blender, great! She explains how to use your Vitamix or Blendtec to do the same job, too. And if you don’t have tools to blend your own flours but do have an interest in learning more about things like buckwheat, pumpkin seed meal or chickpea flour, you’re in luck! All the recipes in the book work just as well with packaged flours as they do with home-ground ones. The Homemade Flour Cookbook is like an incredibly helpful, foolproof guide to learning what to do with the rainbow of flours available today. ps to Erin: we are so proud of you and for you and want you to know we’re cooking your recipes in our kitchen all the time.

Giveaway Information

Fair Winds Press is giving away another copy of Erin’s book to one of you guys! Hooray! Use the Rafflecopter below to enter. Winner must be in the United States, the United Kingdom or Canada to qualify. Or if you know you want it (and you do!) go ahead and head over to Amazon, where this week they’re running a match program where you buy the book and get the Kindle for $2.99.

a Rafflecopter giveaway

Light and Buttery Nut Flour Crepes with Roasted Fruit

By: FoodLovesWriting.com

Serving Size: about six 8" crepes

Light and Buttery Nut Flour Crepes with Roasted Fruit

Adapted from Erin Alderson's The Homemade Flour Cookbook, which is maybe one of our favorite cookbooks of all time, and not just because we've made these crepes three times now. Whether you want to grind your own flour or figure out what to do with lesser known ones (hello black bean flour and sorghum flour!), this book is the one to buy. We love it

Ingredients:

  • 3/4 cup (90 g) almond flour (or we have used cashew meal or a blend of cashew and sunflower seed flours)
  • 2 tablespoons (16 g) arrowroot powder
  • 1/8 teaspoon sea salt
  • 1 large egg
  • 1/4 cup plus 2 tablespoons (90 ml) whole milk
  • 1 tablespoon (40 g) honey
  • 1 tablespoon (14 g) butter, melted
  • Walnut or coconut oil, for the pan
  • for the roasted fruit:
  • 3 or 4 peaches, plums, nectarines or other fruit, sliced
  • optional other filling:
  • Sour cream, mascarpone or, what Erin used: homemade whipped cream
  • A little extra honey or maple syrup

Directions:

Start by preheating the oven to 375°F (190°C, or gas mark 5).

In a medium bowl, whisk together nut flour, arrowroot powder, sea salt, egg, milk, honey and melted butter. Heat an 8" skillet over medium heat and lightly grease with oil. Pour just under 1/4 cup (48 g) batter in the skillet and tilt and quickly move the skillet to make the batter coat the pan evenly. Cook for about 30 seconds, until firm, and flip to the other side with a spatula. Cook another 15 seconds or so and move crepe to pan. Layer finished crepes, letting them overlap a little, onto plates.

Place sliced fruit in a rimmed baking dish and bake 15 to 25 minutes, until tender.

To serve, top the crepes with sour cream (or mascarpone or whipped cream) and roasted fruit slices. Fold over and top with a little extra fruit. Drizzle with honey or maple syrup if you like!

Notes

ps! for tips on making crepes without a nonstick skillet, see our previous post on buckwheat crepes!

http://foodloveswriting.com/2014/06/17/light-and-buttery-nut-flour-crepes-with-roasted-fruit/

disclaimer: we received a review copy in addition to the giveaway copy from Fair Winds Press. all opinions expressed are our own.

Cooksnaps
Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 39 Comments

  1. Kathryn

    Everything you’ve said about Erin’s book (and Erin!) is just so true and I felt exactly the same way as you did when I first read it. I’ve already made a couple of recipes from it and am very excited about my dinner tonight of the red lentil gnocchi from it! You’ve captured some beautiful images here too to go with your words, I feel like I’m right there at the table with you.

  2. Kristin

    Oh! We’ve loved cooking from … and, honestly?, just paging through Erin’s blog, which is so beautiful and inspiring. I love the idea of making black bean flour (!) and am intrigued to go beyond our usual spelt, buckwheat, chickpea flour rotation.

  3. Bethany

    Oh my word. First, I like the blog layout you’ve currently got going. Second, yea for a giveaway! I could tell you loved this cookbook because of all the places it’s been popping up. What a helpful endorsement. I’d love to win, but if not, this one will go on the amazon wish list. Thanks for sharing!

  4. Kira

    I’m so excited to check out this cookbook! I love Erin’s blog, so undoubtedly her book will be great. I want to try any of her recipes with chickpea flour! Yumm

    1. Shanna Mallon

      Erica Lea, please believe when I say I was always scared of crepes, too! But when you get the technique, it really does work like a charm, and after I did things the wrong way once or twice, I got it, haha. : ) Try it!

  5. Pingback: london bakes | sweet potato and lentil gnocchi from the homemade flour cookbook {gluten free}

  6. Shari Z

    I can’t wait to try the recipe and get the book whether i win it or not :) This is perfect for my sisters who are gluten free. I am most interested in chestnut flour. Thank you for another wonderful giveaway!

  7. Pingback: Naturally Ella | Brown Rice, Oat, and Nut Vegetarian Patty Melt

  8. Sarah Rose

    I cannot wait to get this cookbook. Your review sold me! My favorite flours for waffles and cookies right now are Bob Mill’s oat flour, Trader Joe’s rice flour, and almond meal, and I recently figured out that if you whip the egg whites separately from the yolks (whip until it’s a meringue consistency) and then fold the egg whites in at the end, it holds the flours together about as well as the xanthem gum many gluten free recipes call for (an ingredient I try to avoid).

      1. Sarah Rose

        Also, I use chia seeds as another way to bind the flours… I happen to really like the texture of them in my baked goods, but I’m not sure if everyone would.

        By the way, I tried your grain free granola recipe and gave some to my daughter’s teacher. She said it is the tastiest granola she has ever had! I’m now sharing it with other friends/family. Thank you!! :)

  9. Pingback: Naturally Ella | Recipes from The Homemade Flour Cookbook

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