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Gluten Free Crepes

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Gluten Free Crepes

There’s something about crepes that everybody loves, they’re so versatile! Maybe it’s the fact that you can make them savory OR sweet. You can keep them light with sparse toppings or load up the toppings and make into a meal. There’s something for everyone and every occasion.

Before I gave up gluten in my diet, I loved crepes. They were my go-to Sunday brunch selection. Sometimes I went with the savory and sometimes I went with the sweet. However, after I gave up gluten I released my thoughts of ever enjoying crepes again. But then I realized that the more I learned to recreate my favorite treats gluten-free that I could do the same with crepes!

This recipe has been a long time coming. I’ve been wanting to create a gluten and grain free crepe and a homemade chocolate hazelnut spread for quite some time now, but it just seemed to keep getting pushed to the back of the line. Finally, I realized enough was enough, it was time to get serious and make this happen.

I also realized that it would be the perfect recipe to collaborate with Blendtec on as my Blendtec was on double duty creating both the crepe batter itself and the hazelnut spread. Something that I found incredibly valuable in using myBlendtec to make the crepe batter was that it eliminated any lumps in the batter. Crepe batter is supposed to be thin and completely smooth, there’s no room for lumps or bumps and the power of my Blendtec completely eliminated any.

When making your crepes, take care in flipping them as the batter and crepe will be just as delicate as any traditional crepe. I like to find the thinnest spatula possible to gently slide under prior to flipping. Then, with a quick flip of the wrist, turn it over and continue to cook for an additional minute.

1 cup almond milk
5 eggs
2 tbsp coconut flour
1 tbsp tapioca flour
1 tsp coconut oil + additional for pan
Pinch of coconut suga

  1. Combine all ingredients into your Blendtec WildSide+ jar and blend on medium speed until fully incorporated.
  2. Grease a non-stick pan with a bit of coconut oil and heat on medium.
  3. Once hot, pour a small amount of crepe batter onto pan and let sit until small bubbles form.
  4. Using a spatula, very carefully flip crepes and cook an additional minute until golden brown.
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new 4 litre Hamilton Beach Commercial Food blender

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The HBF1100S, is super-fast to save food prep time with powerful, high-volume blending.

The HBF1100S features a powerful 3.5 Hp motor which drives a custom-designed blade, making light-work of chopping, grinding, blending, pureeing and emulsifying large quantities. It is supplied with a large, four litre container.

The variable speed dial allows the blender to operate from a low speed, perfect for salad dressings and chopping and grinding, to a high speed that quickly creates a velvety smooth puree. The blender also features a chop function which pulses the blades, between a very low speed and the chef-selected blend speed, to keep foods with even the smallest amount of liquid, such as houmous, salsas and green smoothies, moving inside the blender jar.

It has a low profile design for improved operator ergonomics, while the transparent lid allows users to easily see into the blender container during the blend cycle, for precise control over texture and consistency. Custom program buttons allow operators to produce recipes consistently, without the need to constantly watch over the mixing process. Re-programming is simple too – operators just have to insert a memory card when there are any menu changes.

For safety, the blender’s interlock system with indicator light means that it will not start mixing until the container and lid are securely in place on the blender base. The HBF1100S is built for long-lasting performance in busy commercial kitchens.

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Turkey Sausage Stuffing

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This is so much better than the out-of-the-box stuff! The pine nuts, Italian turkey sausage and fennel give this stuffing unique flavor and texture.


1   large fennel bulb, trimmed & quartered
1   small yellow onion, quartered
4   med cloves garlic
1   1-pound loaf day-old Italian bread, cut into 3/4-inch cubes (or use cubed stuffing bread)
1⁄2   cup pine nuts, toasted
2   tbsp butter
16   oz cooked Italian Turkey sausage, casings removed
1   tsp dried oregano
11⁄2   cups low-sodium chicken broth
2   large eggs, lightly beaten
1   tsp sea salt
1⁄2   tsp ground black pepper
1⁄2   cup grated Parmesan cheese


  1. Preheat oven to 375°F. Use non-stick spray to coat a 13-by-9-inch baking dish, set aside. 
  2. Add fennel, onion, and garlic to WildSide+ jar and cover with water. 
  3. Secure lid and press "Pulse" 5-7 times to chop the vegetables. Drain water and set aside. 
  4. Place the bread and pine nuts in baking dish and set aside. 
  5. In a large frying pan, cook sausage until browned, breaking it up into smaller pieces. 
  6. Use a slotted spoon to remove cooked sausage and place sausage atop bread and pine nuts. 
  7. Add butter to sausage fat and melt butter over medium heat. Add chopped vegetables, oregano, salt, and pepper and cook until vegetables are tender, approximately 6-8 minutes. 
  8. Increase the heat to medium-highand and continue to stir for 2 minutes. Add 2 tbsp of chicken broth, if needed.
  9. Pour cooked vegetables over sausage and bread. 
  10. Add the broth, eggs, and parmesan cheese to WildSide+ jar and "Pulse" until combined. Pour over bread & sausage mix and stir until evenly moistened. 
  11. Bake until the top is golden brown, about 45 to 50 minutes. Transfer to a wire rack and let cool for at least 5 minutes before serving.12


  • Servings 17.0
  •  Sodium 620 mg Serving Size 1/2 cu
  • Fiber 2 g Sugar  2 gSaturated Fat  3 g Protein  9 gCholesterol  40 mgFat  9 gCalories  190 Carbohydrates 17 g
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Honey Whole Wheat Bread

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This slightly sweet, whole-grain bread is hearty and satisfying.


1   cup 
warm water
1   tbsp 
instant yeast
1⁄4   cup 
honey, divided
23⁄4   cups 
whole wheat flour
1   tsp 
kosher or sea salt
1   tbsp 
canola oil
1   tbsp 
vital wheat gluten
1   tbsp 
lemon juice
  1. Add flour, salt, and vital wheat gluten to jar in order listed and secure lid. Press "Pulse" 3–5 times to mix and sift dry ingredients. Pour dry ingredients into a separate bowl.  
  2. Add water, yeast and 1 tbsp honey to jar and secure lid. Press "Pulse" 2 times. Allow the yeast to proof 5–10 minutes.
  3. Add remaining honey, oil, and lemon juice to jar and secure lid. Press "Pulse" 2 times. Add ⅓ of dry ingredients to jar and secure lid. Press “Pulse” 2–3 times. Add next ⅓ of dry ingredients to jar and secure lid. Press “Pulse” 4-6 times. Add the last ⅓ of dry ingredients to jar and secure lid. Press "Pulse" 6–8 times until all flour is incorporated and a dough ball forms.
  4. Allow dough to rest in jar for 10–15 minutes. Dump dough ball onto oiled surface and shape loaf.
  5. Place shaped loaf, seam side down, into 9"x 5" greased loaf pan. Cover loaf pan and allow dough to rise for 20 minutes in a warm place or until dough has topped the pans by approximately one inch.
  6. Bake for at 350ᵒF for 20-22 minutes, then increase temperature to 400 degrees and bake until top is golden brown. Remove bread from pan and allow it to cool on a wire rack before slicing.
  • Servings 12.0
  • Sodium 200 mg
  • Serving Size 1 slice
  • Carbohydrates 26 g
  • Calories 130
  • Fiber 3 g
  • Fat 2 g
  • Sugar 5 g
  • Saturated Fat 0 g .
  • Protein 5 g
  • Cholesterol 0 mg
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Blendtec Recipe of the Week: Falafel

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Originally from the Middle East, this deeply flavorful vegetarian fried dish is usually wrapped in a pita, but also tastes great on salads or dipped in hot sauce or tahini.


1⁄2   c
fresh parsley
1⁄2   c
fresh cilantro
1⁄2   c
baby carrots
2   15oz cans
chickpeas, drained
1⁄4   small
red onion
1   clove
2   tsp
kosher or sea salt
1⁄4   tsp
ground cumin
11⁄2   tsp
baking powder
1⁄3   c
all-purpose flour
1⁄8   tsp
ground black pepper

Add parsley, cilantro, carrots, chickpeas, onion, and garlic to the WildSide jar and secure lid. Press "Pulse" 6 times. Using a large spoon or rubber scraper, scrape the walls of the jar and slightly mix the ingredients. Replace the lid and press "Pulse" 6 more times. Repeat if necessary. 

Empty the contents of the jar into a medium-sized bowl. Add all other ingredients to the bowl. Using clean hands or a large spoon, mix all ingredients until incorporated. Cover with plastic wrap and allow to chill in refrigerator for a least 2 hours to allow flavors to marinate. 

Heat frying oil in a large saucepan until 350°F. Make tablespoon-sized balls and cook in oil until golden brown. Place on tray covered with paper towl to drain liquid. 

Serve in a pita with fresh lettuce, sprouts, sliced cucumbers, tomatoes, and red pepper


  • Servings 10.0
  • Sodium 685 mg
  • Serving Size 3 balls
  • Carbohydrates 39 g
  • Calories 215
  • Fiber 8.5 g
  • Fat 2.5 g
  • Sugar 7 g
  • Saturated Fat 0.5 g
  • Protein 10 g
  • Cholesterol 0 mg



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