Ingredients
- 1 cup unsweetened cashew milk or almond milk
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 tablespoons coconut sugar
- 2 tablespoons coconut oil melted
- 4 eggs
- 1 pinch salt
Instructions
- In a large blender, blend all ingredients until smooth and well combined. Let the batter rest in the refrigerator for 30 minutes.
- Preheat a nonstick 10 1/4-inch pan on medium-low heat. You can also prep your pan with a drizzle of coconut oil to prevent sticking.
- Pour a scant 1/4 cup of batter into the preheated pan and swirl around until the pan is evenly coated.
- Cook until the outside of the crêpe darkens and the inside looks just set; this takes 4-6 minutes depending on your pan.
- Flip the crêpe very gently. Cook until the other side is just set, only 20-30 seconds. Repeat until all the batter is used.
- Top with whatever your heart desires and enjoy!