Description
Paleo crepes, wraps, & tortillas, all in one. I often double the recipe.
Ingredients
- coconut oil for the pan
- 6 eggs
- 1 cup coconut water* or almond milk
- 6 TB coconut flour, sifted
- 1/2 c. arrowroot powder
- 2 TB melted coconut oil
- 1/2 tsp unrefined sea salt
Instructions
- Heat a large griddle on medium-high heat. (Or use a crepe pan). I use a large cast iron griddle.
- Heat the coconut oil until melted.
- Add all ingredients to a large bowl: eggs, milk, coconut flour, arrowroot powder, melted coconut oil, and salt. Whisk well, then allow the batter to rest for about 10 minutes and whisk again.
- Spread a thin layer of melted coconut oil over the griddle. I like to use my silicone basting brush for this.
- Use a small ladle to spoon about 1/4 cup batter onto the hot griddle. Important: QUICKLY use the back of the ladle to spread the batter in a circular motion, creating a large, super-thin circle. Fill in any holes with a drop or two of batter.
- Cook for 30-45 seconds, then flip gently and cook for about 30 seconds on the other side.
- Transfer cooked crepes to a plate or dish.
- Leftovers can be refrigerated, or frozen with parchment paper between each crepe.
Notes
Size: You want the crepes to be about 6-8 inches in diameter. Keep in mind that the smaller the crepe, the easier it is to flip, but the larger the crepe, the more filling you can add later. My crepes are usually about 6-7 inches.
Sifting: You must sift the coconut flour. If you’re new to using coconut flour, just trust me on this one.
Batter: Whisk that batter, baby! Even after sifting the coconut flour, the batter will want to get lumpy. Lumpy batter is unacceptable because it will lead to lumpy crepes. So whisk that batter vigorously until all lumps are gone. Tip: If your husband is nearby, tell him you need to borrow his strong muscles. He will be flattered and you will get out of the vigorous whisking. My husband loves these crepes and has become an expert at whisking away all the lumps.
*Coconut water: Turn over a can of slightly chilled coconut milk and open from the bottom. The cream will be solidified at the bottom, and you can simply pour out the coconut water. My coconut milk separates naturally in the pantry, no chilling required.