Paleo Crepes
Thin and flexible crepes made with coconut flour are perfect for breakfast or dessert. Drizzled with honey, sprinkled with nuts, and even topped with coconut whipped cream. These paleo crepes will satisfy your sweet tooth.
Ingredients
- ½ cup Tapioca flour
- ¼ cup Coconut flour
- 1 pinch salt
- 4 eggs
- 1 tablespoon Avocado oil
- 1 cup Paleo milk
Instructions
- In a small bowl whisk together the tapioca flour, coconut flour, and salt.
- Add in the eggs and oil and fully combine before adding the paleo milk. This will limit the amount of lumps in the batter.
- Let rest for 30 minutes or longer (resting overnight works wonderfully).
- Place a 10" skillet (I use a non-stick pan) or crepe pan on a burner set to medium.
- Once the pan is hot use a ¼ measuring cup, scoop out crepe batter and pour into the center of the pan. Tilt pan slightly to spread batter. Cool for 1-3 minutes, till the bottom is browned and the top is mostly firm. Carefully flip the crepe and cook for another 10 to 30 seconds to finish cooking and brown the other side.
- Remove the crepe from the pan and repeat until all the batter is gone.
- Sever warm with your choice of toppings and fillings.