Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes

I am lucky that I am surrounded by such a large and diverse group of chefs’ every day.  There is always someone finding something new, a cooking tool, a technical process, a cookbook, a just opened Asian market, a burger joint, a unique beer on the shelf.  Creative ideas/food knowledge is a by-product of kitchen life; it’s a great way to take part of conceptual collaboration offering new ideas (ever heard of Pasta Teppanyaki).  Enter the gluten free world- in particular crepes, perfect for brunch!


There are a few girls I work with that are really into allergen and gluten free lifestyles.  One has a family member that requires this special diet and the other just like to have a healthy balanced diet.  The discussions with these ladies are often based on new discoveries in a gluten free diet. The Wheat Belly Cookbook came into their world and both were sold.  I tried one of the microwave wraps from the cookbook and was convinced myself. 

So looking for #BrunchWeek ideas that would bring diversity and inclusivity to all interests, I thought I would try the crepe recipe from their Wheat Belly Cookbook. 


Truth: I am a terrible crepe maker; and have ticked off many of chefs with my continued inability to make a crepe properly.  However, I mask my lacking talent by making fun of anyone that wants to put crepes on a menu.  Secrets out.



  • 4 small granny smith apples
  • 4 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 2 teaspoon fresh lemon juice


  • 4 tablespoons apple brandy
  • 1 cup heavy cream
  • 4 tablespoons Beecher’s Flagship Reserve Cheddar  (I could go on and on about how addicting this cheese is, my new favorite, but feel free to use your own favorite white cheddar)

 Crepes- This recipe came from The Wheat Belly Cookbook

  • ¼ cup coconut flour
  • ¼ golden flaxseed meal
  • 1/8 teaspoon sea salt
  • 1 ½ cup almond or carton-variety coconut milk
  • 4 eggs
  • ¼ teaspoon vanilla extract



To make the filling:

Cut the washed apples into ¼ inch thick sliced wedges and cut again in half shortways, leaving about 1 inch bites.  In sauce pan cook the apples, butter, sugar, and lemon juice over medium for about 15 minutes.  Stir the butter and sugar around the apples to create a consistency of a pie filling.  Set aside on low until ready to fill the crepes.  This can be done ahead and reheated slowly to save time.

To make the sauce:

Keeping it simple, start by adding the apple brandy into a small saucepot and bring to a simmer.  Let the brandy reduce by half and add the heavy cream to the sauce pot.  Continue to reduce the cream for an additional 10 minutes or until you reach half. Keep on low until close to serving; add in the shredded cheese, and stir until melted. Season with salt and pepper.  By waiting to add the cheese until the end, it will prevent the sauce from breaking, when the fats separate, leaving a course, grainy, oily sauce.

To make the crepes:

In a large bowl, combine the coconut flour, flaxseed meal and salt.  In a small bowl, whisk together the milk, eggs and vanilla.  Add the egg mixture to the flour mixture and stir until well combined.

Coat a small nonstick skillet with oil and heat over medium heat.  Measure 1/3 cup of the batter and pour into the pan, swirling the batter so it coats the bottom of the pan.  Cook for 3 minutes, or until the top of the crepe appears dry.  Turn the crepe and cook for 1 minute, or until the underside is dry.  Repeat with the remaining batter, stacking the crepes as they are cooked.

Top or fill each crepe with a spoonful of apples and drizzle with the cheddar cream.

Makes 8 servings


Let me add that it makes 8 servings if you are better then me at making crepes.  I was happy with the 6 that cooperated for me,  Sir Wes was happy with the 2 that did not.  Eat your mistakes.


Truly a great dish- I am looking forward to trying more gluten free recipes from this cookbook.  The apples and the cheddar bring a sweet and savory twist to crepes.  FYI- you can buy Beecher’s Flagship Reserve online… #WellWorthIt

Another day of #BrunchWeek and another list of mouth watering dishes!

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Huge thanks to all that are making #BrunchWeek  happen –  California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic

For a chance to win one of the CrazyTown prizes just play in the a Rafflecopter giveaway!