crepes, glorious crepes!

20 Feb

When I lived in the Philippines a few years ago, one of the restaurants I used to frequent was Bacolod Chicken Inasal, introduced to me by my cousin Ofelia. My favorite dish was their fresh lumpia, or lumpiang ubod. My measure of fresh lumpia (or lumpiang sariwa) is my mother’s, which is filled with pork, shrimp, tofu, veggies, and topped with a peanut and garlic sauce. My mother makes the GREATEST lumpia wrapper. No joke.

The lumpiang ubod at Bacolod Chicken Insasal was very different from what my mom makes because it was small and required no sauce. The taste was simple, just fresh heart of palm, garlic, and some other ingredients that my palate can’t quite identify, wrapped in a crepe. After sifting through my old photos from the Philippines, I’m sad to report that I don’t have a single image of these delicious treats. The closest I’ve found online is here (be sure to scroll down).

Given my love for fresh lumpia, I’ve been trying to find a paleo friendly recipe for crepes (the filling is paleo). Well folks, I think I found it here. I used this recipe and modified by replacing the water with olive oil (a tip from my mom’s recipe!). For fresh lumpia (or savory crepes), add a teaspoon of garlic salt. For sweet or dessert crepes, add a teaspoon of vanilla extract.  Fill as needed. Depending on how thick you make them, you can get about 12 crepes or so.

In truth, I haven’t gotten around to making fresh lumpia. I will say that given the texture and flavor of these crepes, they will work wonders with fresh lumpia.

However, I did make dessert crepes for the Manpanion on Valentine’s Day. His weren’t exactly paleo. For the filling, I sauteed bananas in a touch of coconut oil, making sure they were slightly charred (he likes semi-burnt things). I then spread some mascarpone cheese inside a crepe and placed the freshly charred bananas on top and rolled away. From there, I topped it with cinnamon and vanilla/honey crystals. Here is the result:

It should be noted that the crepes were made on an eight inch nonstick pan and one banana was good enough to fill these three crepes. My VDay crepes, were a little more paleo. I took 1 cup of frozen wild blueberries and slow cooked them with the juice of one Meyer lemon and 1/2 cup coconut milk until it lightly bubbled. My beauties are pictured below. It should be noted that this was quite a bit of filling. I’d say it could satisfy about 6 crepes or so.

A final note… There seems to be some debate about whether arrowroot powder/starch is paleo. With that, I also experimented with this recipe, using coconut flour. My final verdict? I prefer the first recipe with arrowroot starch. It tastes better, has smoother texture, and holds up well even after storing for a few days. The coconut flour one breaks too easy and it has a bit of a gritty texture.

Live deliciously!

-joanne

3 Responses to “crepes, glorious crepes!”

  1. GladysN February 28, 2012 at 4:16 am #

    aww yeah…gonna work this into my repertoire soon. thanks for the paleo/primal tips! i’ve fallen off the primal wagon lately, and it’s wreaking havoc on my stomach, i.e., lots of gas (sorry TMI!). i need to get back on it!

  2. jlrondilla February 29, 2012 at 2:55 am #

    No worries on the TMI. If gas is your concern, stay away from the sun chokes!

    Btw – I think Ben would LOVE these crepes! They’re totally kid friendly:)

    • GladysN February 29, 2012 at 3:57 am #

      i don’t think i’ve ever had sun chokes…oh well, it looks like i’ll be staying away for a while. 🙂

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