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I can’t remember the last time I was as excited about a cookbook as I have been about The Homemade Flour Cookbook, written by Erin Alderson of Naturally Ella, just published a few weeks ago. (And you know I get excited about a lot of cookbooks.)
It’s not only because it’s by one of my favorite bloggers, someone who is at once wildly talented and also the opposite of self-important. When you sit down with Erin, like we got to last year, you find out she’s funny and honest about her own shortcomings and, only after quite a bit of talking do you realize, also one of the most hard-working people you know.
When we met her, she was a teacher and a blogger and planning her wedding and getting ready to move and writing a cookbook. You know, no big deal.
She has since turned in a second manuscript for what will be her second cookbook, but if you’re reading this and thinking she’s Superwoman, all you have to do is read posts like this one or this one to hear her pop all bubbles of pretension, telling you she is a person just like me and you.
Most people can’t be that honest. That is so refreshing and gives me great respect for this girl, but it’s not why I’ve been talking about her book to anyone who would listen to me for months.
It’s also not because of how beautiful the book is, filled with the crisp, attractive, wood-backdrop shots that define Erin’s site – although, looking through the book, you can’t help but notice them and want to have everything you see, kind of the way you feel when you go to Naturally Ella and see magazine-worthy photos of recipes organized by type of grain or season or dietary needs.
It’s not because it’s from the same publisher we’re working with, Fair Winds Press. It’s not because we’ve loved everything we’ve made from it already, including spelt dinner rolls, a buckwheat Dutch baby and these nut flour crepes, which I first made almost a month ago when Tim was out of town and haven’t stopped making since.
Here is the real reason I am so eager to tell you about this new cookbook: it’s approachable. Wildly approachable.
It doesn’t matter if you’re the person who stocks two dozen flours in your pantry at all times already or you’re the person who’s never stepped outside the comfort zones of all-purpose flour: The Homemade Flour Cookbook gives you user-friendly, inspiring, vegetarian recipes for 30+ different homemade flours, made from traditional grains, gluten-free grains, beans, nuts and seeds.
We’re not talking about obscure, complicated recipes, either; we’re talking about recipes for easy sells like pizza made with chickpea flour or chocolate doughnuts made with ground sorghum or light and delicate crepes made from ground nuts of all things (!!).
It’s no hyperbole to tell you that the first time I looked through the cookbook, I felt kind of overstimulated because I wanted to make EVERYTHING, and I still feel that way now.
One more thing worth mentioning, because the book’s title is, after all, about homemade flour: If you have a grain mill, great! (Or if you don’t, check here for our grain-mill buying guide.)
Erin shows you how to use it to make flour from everything from black beans to flax seeds. If you don’t have a grain mill but do have a high-speed blender, great! (Or if you don’t, check here for our blender buying guide.)
She explains how to use your Vitamix or Blendtec to do the same job, too. And if you don’t have tools to blend your own flours but do have an interest in learning more about things like buckwheat, pumpkin seed meal or chickpea flour, you’re in luck!
All the recipes in the book work just as well with packaged flours as they do with home-ground ones. The Homemade Flour Cookbook is like an incredibly helpful, foolproof guide to learning what to do with the rainbow of flours available today. ps to Erin: we are so proud of you and for you and want you to know we’re cooking your recipes in our kitchen all the time.Print
Light and buttery nut flour crepes make for a tasty gluten-free alternative to the traditional wheat-based fare. Almond (or cashew) flour provides the body while arrowroot powder helps with the “fluff.” These are even better than a traditional crepe recipe.
For the Crepes:
- 3/4 cup (90 g) almond flour (or we have used cashew meal or a blend of cashew and sunflower seed flours)
- 2 tablespoons (16 g) arrowroot powder
- 1/8 teaspoon sea salt
- 1 large egg
- 1/4 cup plus 2 tablespoons (90 ml) whole milk
- 1 tablespoon (40 g) honey
- 1 tablespoon (14 g) butter, melted
- Walnut or coconut oil, for the pan
For the Roasted Fruit:
- 3 or 4 peaches, plums, nectarines or other fruit, sliced
- optional other filling:
- Sour cream, mascarpone or, what Erin used: homemade whipped cream
- A little extra honey or maple syrup
- Start by preheating the oven to 375°F (190°C, or gas mark 5).
- In a medium bowl, whisk together nut flour, arrowroot powder, sea salt, egg, milk, honey and melted butter. Heat an 8″ skillet over medium heat and lightly grease with oil.
- Pour just under 1/4 cup (48 g) batter in the skillet and tilt and quickly move the skillet to make the batter coat the pan evenly. Cook for about 30 seconds, until firm, and flip to the other side with a spatula. Cook another 15 seconds or so and move crepe to pan.
- Layer finished crepes, letting them overlap a little, onto plates.
- Place sliced fruit in a rimmed baking dish and bake 15 to 25 minutes, until tender.
- To serve, top the crepes with sour cream (or mascarpone or whipped cream) and roasted fruit slices. Fold over and top with a little extra fruit. Drizzle with honey or maple syrup if you like!
PS! for tips on making crepes without a nonstick skillet, see our previous recipe for buckwheat crepes!
Adapted from Erin Alderson’s The Homemade Flour Cookbook, which is maybe one of our favorite cookbooks of all time, and not just because we’ve made these crepes three times now. Whether you want to grind your own flour or figure out what to do with lesser known ones (hello black bean flour and sorghum flour!), this book is the one to buy. We love it!
What about you? Did you make this recipe and love it as much as we did? Let us know your thoughts in the comments below and please rate the recipe!
And if pancakes make your tummy rumble, then check out some of our favorite variations:
- Easy Gluten-Free Coconut Flour Flapjacks
- Buckwheat Crepes with Honeyed Ricotta and Sautéed Apples
- Einkorn Rye Chocolate Chip Griddle Cakes
Disclaimer: we received a review copy of The Homemade Flour Cookbook from Fair Winds Press. all opinions expressed are our own.
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 17th, 2014. Last updated: December 27, 2019 at 22:37 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
The staff at Foodal are not medical professionals and this article should not be construed as medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.