Acid Watcher Blueberry Blintzes
1 cup of whole grain flower
1¼ cups of almond milk
½ cup of water
Pinch of Celtic salt
Pinch of raw (unprocessed) sugar
Sprinkle of vanilla extract (optional)
1 cup of blueberries
2 teaspoons of raw (unprocessed) sugar
In a large bowl, mix the flower, 1 cup of almond milk, 1 cup of water, egg, salt, sugar, and vanilla. Mix well with a whisk or electric blender. To achieve the right thickness, you may add several tablespoons of milk or water.
In a medium frying pan, add a few drops of olive oil or coconut oil and heat on medium heat. Use a ladle to spread out batter in pan. The best way to spread out the batter is to lift up the pan from stove and slowly pour the batter, starting at the top of the pan while tilting it around to allow the batter to spread evenly in a thin layer. Once spread out evenly, place the pan back on the stove and cook crepe for a couple of minutes. Loosen the edges of the crepe by using a thin flat spatula, flip the crepe, and cook for several minutes more.
After crepe is cooked and moved onto a plate, simply repeat the process until all of the crepe batter is used up. Ideally you should use a non-stick pan at least until you become proficient in crepe making. It is not necessary to add oil in between every crepe you make because as a reflux sufferer, the less oil you use when cooking, the better.
In a medium saucepan, add about 8 oz. of fresh blueberries and 2 teaspoons of raw (unprocessed) sugar. Mix well and bring to a boil. Slightly mash the strawberries with a spatula to help them release their juice. After a couple of minutes, remove from the stove.
Take one crepe and add a tablespoon of the filling to the middle. Wrap it up either into triangles or the way you would wrap a burrito or blintz. Repeat the process with the remaining crepes and filling, then enjoy.
⅓ cup carob chips
1 cup coconut milk
1 tablespoon carob powder
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
Bring water to a gentle boil in a double boiler. Reduce the heat to medium-low.
Combine all of the ingredients in the top of the double boiler and continually whisk the mixture, as the carob chips melt, for 4 to 6 minutes. Serve immediately.