Description
These gluten-free, paleo crepes are so easy to make. Stuff them with your favorite fillings for a healthy breakfast or brunch that’s only 75 calories and 3 SmartPoints!
Ingredients
- 1 cup Unsweetened Cashew Milk (or Almond Milk)
- ¼ cups Coconut Flour (26g)
- ¼ cups Tapioca Flour (30g)
- 2 Tablespoons Coconut Sugar
- 2 Tablespoons Coconut Oil, Melted
- 4 Eggs
- Pinch Of Salt
Preparation
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 nonstick (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 1/2 tablespoon) 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 1/2 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:
1. These crepes can be sticky, so make sure you use a really good quality nonstick pan. I originally made this recipe with a really old pan that has all it’s nonstick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! Perfect crepes!
2. It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.
