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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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Dip Recipes for the Big Game

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Throwing the perfect game day party may not be as difficult as actually competing in the big game, but it still requires dedication, commitment, and—above all—preparation. After all, a bag of store-brand tortilla chips and a jar of salsa, just isn’t going to cut it.

Thankfully, with a little bit of know-how, you’ll be able to throw a bash that will have your guests talking about your party as much as the game. After all, the difference between a party that will go down in the ages, and one that will be forgotten come Monday, is the dip.

Here are a few savory dip recipes that will have your guests scraping the bottom of the bowl between plays, just make sure you provide enough chips to make it through half time.



¼ cup cilantro
½ red onion, roughly chopped
1 red pepper, trimmed, seeded and roughly chopped .
2 mangoes, peeled and pitted
¼ tsp sea salt
¼ tsp ground cumin

Add ingredients to WildSide+ jar and secure lid. Pulse 4-6 times until chopped and still chunky.

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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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Steamed Milk

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No need to pay for this steamy drink at the coffee shop! You can make it in your Blendtec in 3 minutes or less.


2   cups low-fat milk (or your choice of milk)
1   tsp vanilla extract
11⁄2   tbsp hazelnuts, or 1 tsp hazelnut syrup
1   tbsp brown sugar, (or your choice of sweetener)
 Add ingredients to jar in order listed and secure lid. Select "Soups" and blend for two full cycles, or blend on a high speed for 180 seconds.
  • Servings 2.0
  • Sodium 110 mg
  • Serving Size 9 fl oz
  • Carbohydrates 21 g
  • Calories 170
  • Fiber 1 g
  • Fat 6 g
  • Sugar 21 g
  • Saturated Fat 2 g
  • Protein 9 g
  • Cholesterol 10 mg
  • Sodium 110 mg
  • Carbohydrates 21 g
  • Fiber 1 g
  • Sugar 21 g
  • Protein 9 g


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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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