Crepes

Source: againstallgrain.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Almond Milk, Unsweetened 0 0 4 4 1 1 23 23
3 Tablespoon(s) Coconut Flour 0 0 2 2 2 2 31 31
1 Teaspoon Arrowroot Powder 0 0 1 1 0 0 3 3
6 Large(s) Egg(s) 0 0 0 0 0 0 0 0
2 Teaspoon(s) Coconut Oil(s), Melted 0 0 0 0 2 2 19 19
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 1 7 5 76
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Instructions

  1. Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
  2. Heat a crepe pan or skillet with enameled surface over medium-high heat.
  3. Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
  4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
  5. 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 on a plate.
  6. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.
Visit againstallgrain.com for the full instructions.

Notes


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