Paleo Crepes
These light and delicate crepes are perfect for a nutritious, paleo-friendly breakfast or dessert.
Ingredients
- 6 medium-sized eggs
- 1/2 cup (110 ml) plant milk (almond or cashew)
- 4 tablespoons coconut or macadamia oil
- 3 tablespoons coconut flour
- 3 teaspoons arrowroot powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- Ghee (for cooking)
Instructions
Prepare the Batter:
- In a large mixing bowl, whisk together the eggs, plant milk, coconut oil, coconut flour, arrowroot powder, sea salt, and vanilla extract until smooth and free of lumps.
- Let the batter sit for 5 minutes.
Cook the Crepes:
- Heat 1 teaspoon of ghee in a cast iron or non-stick skillet over medium heat.
- Once hot, lower the heat to medium-low and whisk the batter again for about 10 seconds.
- Pour 1/4 cup of the batter into the pan and gently swirl it around to coat the pan evenly.
- Cook for about 1 minute, or until the edges start to crisp.
- Carefully flip and cook the other side for about 30 seconds.
- Transfer each cooked crepe to a cooling rack and repeat with the remaining batter.
Serve:
- Serve the crepes with your favorite fruits and toppings.
Enjoy these paleo crepes with fresh berries, a drizzle of maple syrup, or a sprinkle of nuts!
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