Paleo Crepes

These crepes need to be cooked low and slow, which makes them a little time consuming. If you have 2 really good, non-stick pans, I recommend getting them both going at a time!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings crepes

Calories 74kcal

Author FoodFaithFitness

Ingredients

1 Cup Unsweetened cashew milk or almond milk
1/4 Cup Coconut flour 26g
1/4 Cup Tapioca Flour 30g
2 Tbsp Coconut sugar
2 Tbsp Coconut oil melted
4 Eggs
1 pinch salt

Instructions

In a large blender, blend all ingredients until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
Preheat a VERY NON-STICK * (read notes) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan. **
Pour a scant 1/4 cup (just under 1/4 cup, or 3.5 Tbsp) into the pre-heated pan and swirl around until the pan is evenly coated.
Cook until the outsides of the crepe darken and the inside feels just set, this takes 4-6 minutes depending on your pan. Mine were perfect about 4.5 minutes.
Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only 20-30, you don't want to dry them out! Repeat until all the batter is used.
Top with whatever your heart desires and DEVOUR.

Notes

*These crepes can be sticky, so make sure you use a really good quality non-stick pan. I originally made this recipe with a really old pan that has all it's non-stick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! perfect crepes!
** It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.

Nutrition