Gluten-Free Flaxseed Crepes with Oregon Berry Sauce and Orange Curd

This past week has been a trial of tough decisions.  Growing up, one of my mentors always had two phrases that will forever stay with me:  “Show up to win” and “Remember the good things, the things that were done right; forget about the rest, and focus on what you did that went well.”  He was talking about showing horses, but I’ve found, years later, that he lives his life by that motto, and we should too.

Though life can often be found challenging, W and I try to embrace the good, the fun, and the beautiful moments that can be had.  So we made crepes.  Deliciousness ones with fresh berries that are perfectly ripe right now, and slathered with creamy, sweet orange curd.  They were a momentary cure for life’s uncertainties.  We followed the crepes with a beautiful hiking adventure through a short stretch of old growth forest up to a serene and quiet lake.  There were few people, and we could embrace the quiet of only the birds and other small creatures living amongst the foliage.

If you, too, find you need a little something to forget about your worries for a while, calm your spirit, and focus on the moments that be lived fully, I suggest you make crepes and then wander on into the woods.  It worked for us!

Gluten-Free Flaxseed Crepes, makes 4
14 grams flaxseed meal (about 2 Tbs.)
14 grams amaranth flour (about 2 Tbs.)
47 grams gluten-free flour mix* (about 1/3 cup)
1/8 tsp. sea salt
1 large egg
160 ml water (about 3/4 cup)
  • Combine all flours and salt. Use a fork to stir in the eggs. Stir in the water. Rest 30 minutes.
  • Heat a well-oiled 8-inch skillet to medium-high.  Spoon 1/4 cup-amounts into skillet.  Tilt so the batter spreads as thin as possible.  Cook 2-3 minutes on each side.
  • Continue with batch, until all cooked.

Oregon Berry Sauce

  • Mix 1/2-1 cup fresh Oregon berries together. We used blackberries, raspberries, and blueberries.
  • Heat on stove top until the mixture is warm and bubbly.  Serve over crepes.
Orange Curd, recipe adapted from Culinate
2 1/4 cups freshly squeezed orange juice
9 large egg yolks
9 Tbs. sugar
3 Tbs. finely grated orange zest
6 Tbs. cold butter, cut into small pieces.
  • Pour the orange juice into a small saucepan, and cook over medium-high heat until reduced to 3/4 cup. (Have a liquid measure nearby so that you can check the volume as necessary.) Set the reduction aside to cool slightly.
  • Fill a small pot one-third of the way with water, and bring to a boil.
  • In a medium bowl, whisk together the egg yolks, sugar, and orange zest. While whisking, slowly add the reduced orange juice until completely incorporated. Set the bowl over the pot of boiling water, and reduce the heat to medium-low. Whisk constantly for 6 to 7 minutes, or until the curd thickens and holds its shape when stirred. (You can also do this in a double boiler.) Remove the bowl from the heat and gradually stir in the butter.
  • Set a metal bowl into a larger bowl of ice water, and strain the curd through a fine-mesh sieve into the smaller bowl. Stir the curd occasionally until it is cool, about 5 minutes. Transfer the curd to a small container, cover with plastic wrap, and refrigerate until well chilled. Use within 1 week.


* My current gluten-free whole-grain mix of flour is:

200 grams brown rice flour
200 grams millet flour
200 grams sorghum flour
100 grams buckwheat flour
100 grams tapioca flour
100 grams potato starch
100 grams cornstarch 

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