These crepes are ideal if you are avoiding dairy and/or grain. They are simple to make and taste absolutely delicious served warm with a little honey, maple syrup, or even a spread of almond butter and banana. Another way to serve them would be to fill them with fresh raspberries and perhaps some whipped coconut cream. Whichever way you choose, they are light and tasty.
6 large eggs
1 cup unsweetened almond milk
3 tablespoons coconut flour, sifted
2 teaspoons coconut oil, melted
1 teaspoon arrowroot powder
¼ teaspoon sea salt
Coconut oil for pan
Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes so that the coconut flour can absorb the liquid, then whisk again.
Heat a crepe pan over a medium-high heat. Melt a small amount of coconut oil, swirling to coat the bottom and sides.
Pour a ladleful of batter into the hot pan and tilt to spread the batter thinly around the pan.
Cook for approximately 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over.
Cook on the second side for a few seconds until lightly browned. Turn out on to a plate. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3 to 4 crepes or if they start sticking.
This recipe makes ten good-sized crepes. I made mine earlier in the day and quickly reheated them in the microwave when needed. They only took a few seconds to heat through. Eagle-eyed readers will spot I only have nine crepes on the plate – the first one I made was far too thick, so make sure you only ‘just’ cover the bottom of the pan with the batter. You will then have enough batter for 10 crepes.
Recipe adapted from Danielle Walker’s Against All Grain.