Prep Time 15 mins
Cook Time 23 mins
Resting time 1 hr
Total Time 1 hr 38 mins
Grain Free Low Carb Crepe Batter
INGREDIENTS
- 3 tbsp almond flour – or almond meal
- 1 tbsp green banana flour
- 2 large eggs – pasture raised, organic
- 1 cup plant milk – I used hemp milk
- 3 tbsp coconut milk powder
- 3 tbsp avocado oil – or grape-seed oil
- 1/2 tsp psyllium husk – whole or the powder
- 1/3 tsp Himalayan pink salt
INSTRUCTIONS
Make The Crepe Batter
- Mix all ingredients in a blender to form the batter. Let it rest for at least 1 hour to thicken.
- Pre-heat your pan and pour a little less than 1/4 cup batter into the heated pan. I use a 10″ non stick ceramic skillet. It’s important to have the right heat, I usually set the stove knob between 3 and 4 when cooking crepes.
- As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
- Cook about one to two minutes until the edges start browning, flip and cook for another 20 seconds.
- After you’re done stacking crepes, cover them with a plastic wrap or clean towel to seal the moisture.
- The longer they stay covered the softer and more flexible they get.
