Crepes
Crepes…or tortillas…or lasagna noodles (grain-free, paleo)
Author: Danielle Walker – Against All Grain
Recipe type: Main
Ingredients
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Ingredients (yields 10 crepes)
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6 large eggs
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1 cup unsweetened almond milk
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3 tablespoons coconut flour, sifted
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2 teaspoons coconut oil, melted
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1 teaspoon arrowroot powder
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¼ teaspoon sea salt
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Coconut oil or butter for pan
Instructions
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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.
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Heat a crepe pan or skillet with enameled surface over medium-high heat.
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Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
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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.
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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.
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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.