Crêpes are wonderful alternatives for those who are trying to avoid grains, and can be made for savory or sweet fillings – just omit the vanilla for the savory, and include it for the sweet.
- Servings: 2
- Prep Time: 3 minutes or 15 minutes if making your own coconut milk
- Cook Time: 5 to 10 minutes
- 3 large pastured eggs at room temperature
- ½ cup coconut milk (if making your own coconut milk, ½ cup dried organic shredded coconut and a scant ½ cup hot water)
- 2 Tbsp. coconut flour
- 1 Tbsp. vanilla (optional)
- 1 pinch sea salt
Start by making up your coconut milk. You’ll want just less than half a cup of shredded coconut and a half cup hot water. Place them in the blender or food processor and blend for one to two minutes.
Pour off into a cheesecloth over a small bowl and squeeze the pulp to extract the milk. For this little amount, I don’t bother to repeat the process, and just use the coconut cream I get from the first time. If it’s a little scant, add a bit of water. The coconut cream is richer than twice processed coconut milk already, so it will be fine.
Combine the eggs, coconut milk, flour, salt and vanilla in a small mixing bowl and whisk until well combined.
Heat a medium-sized pan over medium heat and melt a tablespoon of coconut oil in the pan, then spoon in enough batter to cover the bottom of the pan by rolling the pan gently to spread the batter. Not too thick!
As soon as it has cooked enough to form a solid, flip once. The bottom should have some golden brown but not be over cooked. Cook an additional 30 seconds or so and remove from heat. Stack them in a warm oven to serve all at once or serve them as they come out of the pan.
Originally posted 2020-07-08 21:12:57.