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Low Carb - Gluten Free Crepes

Course Breakfast
Servings 4

Ingredients

  • 1/2 cup coconut flour
  • 6 large eggs
  • 1 1/4 cups unsweetened nut milk I prefer almond, but believe hemp or cashew would work just as well
  • 1 Pinch salt – This is optional and for a sweeter taste you might want to add a little bit of stevia.

Instructions

  1. Whisk all the ingredients together until smooth and let the batter sit for one or two minutes. This is critical, since coconut flour absorbs a lot of moisture and this will change the consistency of the mixture. The batter should be runny and easy to pour.

  2. To cook them, heat a skillet over medium heat and add a little bit of ghee or coconut oil to grease it. Pour in a thin layer of batter and tilt the skillet to get it into an even round shape. Cover until bubbles form and the edges start to turn golden, flip and cover again until golden brown. There is a little bit of a trial and error process here, the first one may not come out perfect, as you get familiar with the flipping process and gauge how much batter to pour for one creppe. Repeat. I usually cool the skillet and grease it a little between each creppe.

Recipe Notes

Serve them with your favorite topping. I personally love fresh or frozen berries, but these work great with savory fillings like salmon or veggies as well.