engrained: Sage & Almond Flour Crepes with Wilted Greens, Apple, Leek, & Goat Cheese

Making breakfast a friend who doesn't eat wheat means experimenting with new recipes! It was another occasion where I decided - I'm just going to go all out. So, here are Sage & Almond Flour crepes, gluten free in a delicious way, and then filled with swiss chard, sweet potatoes, caramelized apples, leeks, and goat cheese, phew.

S a g e & A l m o n d F l o u r C r e p e s

1/2 cup sliced almonds

1/4 tsp salt

1 tbsp fresh sage

5 eggs
cocunut oil or butter for greasing the pan

Pour the almonds and sage into a blender and blend up until it's a flour consistency - not for too long though too avoid almond butter! Add the remaining ingredients and blend until smooth.

Grease and heat a non stick pan on high and then reduce down to medium. Make sure pan is hot, then add 1/3 a cup of the batter and swirl around to reach the edges of the pan (the first one will always look bad). Cook for one minute and then flip using spatula. Cook the other side for one minute. Remove from pan.

W i l t e d C h a r d A p p l e L e e k & S w e e t P o t a t o

6 cups swiss chard

1 leek, chopped

1/2 sweet potato, boiled

1 large gala apple, chopped

1/4 cup fig balsamic

2 cloves of garlic, minced

Heat large sauce pan. Add leek and saute until translucent. Add greens and saute until wilted, then add garlic and cook for another minute. Remove from pan and set aside in bowl.

In the same pan add the apples and a 1/4 cup of fig balsamic (or just plain balsamic) Saute until apples are soft and the balsamic has nearly entirely reduced. Add the sweet potatoes to warm them up. Add the greens ond leeks mixture and heat back up on the pan.

Then lay the crepe flat, put the filling in the center and roll the edges up - and voila!