Ingredients
6 medium size eggs
1/2 cup 110ml /plant mylk - almond or cashew
4 tablespoons /45g coconut/macadamia oil
3 tablespoons coconut flour
3 teaspoons arrowroot powder
1/4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
GheeWhisk and stir all ingredients under “Paleo Crepes” in a large mixing bowl until there are no lumps. Let the batter sit for 5 minutes.Heat 1 teaspoon ghee in a cast iron skillet or non-stick skillet over medium heat. When hot, lower the heat to medium-low, whisk the batter again for an additional 10 seconds.
Pour ¼ cup of the batter into the pan. Quickly and gently swirl the pan around so that the batter coats the entire pan evenly. Cook about 1 minute or until the edges start to crisp. Carefully flip and cook the flip side about 30 seconds. Transfer to a cooling rack and repeat with the remaining batter.Serve with fruits and toppings of choice.
Crepes - Paleo
- 6 medium size eggs
- 1/2 cup plant mylk - almond or cashew
- 4 tablespoons coconut/macadamia oil
- 3 tablespoons coconut flour
- 3 teaspoons arrowroot powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- Ghee
- Whisk and stir all ingredients under “Paleo Crepes” in a large mixing bowl until there are no lumps. Let the batter sit for 5 minutes.
- Heat 1 teaspoon ghee in a cast iron skillet or non-stick skillet over medium heat. When hot, lower the heat to medium-low, whisk the batter again for an additional 10 seconds.
- Pour ¼ cup of the batter into the pan. Quickly and gently swirl the pan around so that the batter coats the entire pan evenly. Cook about 1 minute or until the edges start to crisp. Carefully flip and cook the flip side about 30 seconds. Transfer to a cooling rack and repeat with the remaining batter.
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