I know. You’re confused. Paleo crepes? Plumcots? Let’s start with plumcots. They’re a hybrid of a plum and an apricot. I had never heard or even dreamed of them until I saw them at Trader Joe’s this summer. We gave them a try and now buy them by the dozen. They’re delicious and tart and sweet and the most gorgeous color. See if you can find some. (If not, you could use regular plums for this recipe.)
The truth about being Paleo is that sometimes, you just can’t eat another fried egg. Or a scrambled one. Or an omelet. And definitely not another hard-boiled one. It’s just too much. So we make Paleo-friendly versions of our favorite carby breakfasts. Like pancakes, or muffins. Or crepes. When I came across this recipe, I knew I needed to try it. I actually made a special trip to the grocery store to pick up more eggs and some almond flour. The fruit filling just kind of happened on its own, with ingredients I already had in the kitchen.
My grandma Angelica wasn’t the most gifted of cooks, but she had three signature dishes (all of them were served with a sprinkle of sugar–she also wasn’t the healthiest of cooks): Arroz con Leche, saltine crackers with butter, and crepes. My brother, my cousin Ashley, and I grew up referring to crepes as “Grandma Pancakes,” and the name kind of stuck. I don’t think Grandma would mind knowing that I updated her recipe a bit. Ashley is visiting me in Minneapolis next month and I can’t wait to make these for her. You can try them, too.