Recipe: Paleo Crepes with Plumcot-Pear Filling

I know. You're confused. Paleo crepes? Plumcots? Let's start with plumcots. They're a hybrid of a plum and an apricot. I had never heard or even dreamed of them until I saw them at Trader Joe's this summer. We gave them a try and now buy them by the dozen. They're delicious and tart and sweet and the most gorgeous color. See if you can find some. (If not, you could use regular plums for this recipe.)

The truth about being Paleo is that sometimes, you just can't eat another fried egg. Or a scrambled one. Or an omelet. And definitely not another hard-boiled one. It's just too much. So we make Paleo-friendly versions of our favorite carby breakfasts. Like pancakes, or muffins. Or crepes. When I came across this recipe, I knew I needed to try it. I actually made a special trip to the grocery store to pick up more eggs and some almond flour. The fruit filling just kind of happened on its own, with ingredients I already had in the kitchen.

My grandma Angelica wasn't the most gifted of cooks, but she had three signature dishes (all of them were served with a sprinkle of sugar--she also wasn't the healthiest of cooks): Arroz con Leche, saltine crackers with butter, and crepes. My brother, my cousin Ashley, and I grew up referring to crepes as "Grandma Pancakes," and the name kind of stuck. I don't think Grandma would mind knowing that I updated her recipe a bit. Ashley is visiting me in Minneapolis next month and I can't wait to make these for her. You can try them, too.

For the crepes
Five eggs
Three tablespoons almond flour
Two tablespoons arrowroot powder
One teaspoon vanilla extract
One teaspoon cinnamon
A pinch of salt
Coconut oil to grease pan

For the fruit filling
Two or three plumcots
One large pear
The zest and juice of half a lemon
Two tablespoons of honey (optional)

1. Heat a medium-sized pan on the stove and whisk eggs in a bowl. Add remaining crepe ingredients.
2. Spread coconut oil around the pan and add a couple spoonfuls of crepe batter. Spread batter around and let cook.
3. Flip the crepe (this should be really easy to do) and let cook on the other side (about a minute). 
4. Transfer to a plate and repeat with remaining batter.

5. Dice up the plumcots and the pear and put them in a saucepan over medium-high heat.
6. Stir and let cook until the fruit begins to break down into a thick consistency and start to bubble.
7. Zest half of a lemon over the pot and then squeeze the juice, as well. Stir.
8. Add honey and stir. Bring to a boil and then simmer for about ten minutes.

To serve this dish, take a crepe, add a couple spoonfuls of filling to the middle, roll it up, and enjoy!