breakfast

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.