Servings: 10
Ingredients:
6 large eggs
1 cup unsweetened almond milk or other non dairy milk
3 tbsp coconut flour, sifted
2 tsp coconut oil, melted, plus 2 tbsp for the pan
1/4 tsp sea salt
Directions:
- Whisk together the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
- Heat a crepe pan or enameled skilled over the medium-high heat.
I found this heat too high for my pans, I used med-low instead. - Place 1 tablespoon of the coconut oil in the pan, swirling to coat the bottom and sides.
-
1/4 cup batter swirled around pan Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter. Fill any holes with a drop of batter, making sure the pan is fully covered.
- Cook for 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 15 seconds and turn out onto a plate.
Rolling crepe to loosen from pan without tearing This took a little longer since I used a lower heat, but I was able to manage it better.
My added tip: If you have a pan like mine that seems to have a ‘hot spot’ where everything tends to stick, then I suggest that after gently working spatula under edge of crepe, roll the crepe up to be sure it is fully released from your pan, then unroll and flip. - Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.
Thanks to Steven and Chris at LiveWell Network for posting this recipe from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great, by Danielle Walker http://livewellnetwork.com/Steven-and-Chris/recipes/Paleo-Crepes/9304914