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
ghee

Step 1

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.

Step 2

Heat 1 tsp 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.

Step 3

Serve with fruits and toppings of choice.

Crepes - Paleo

Course: Dessert
Servings: 3
Author: Caroline

Ingredients

  • 6 medium sized 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

Instructions

  • 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 tsp 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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