Crepes…or tortillas…or lasagna noodles (grain-free, paleo)

Crepes…or tortillas…or lasagna noodles (grain-free, paleo)
Crepes…or tortillas…or lasagna noodles (grain-free, paleo)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    large eggs

  • 1

    cup unsweetened almond milk

  • 3

    tablespoons coconut flour, sifted

  • 2

    teaspoons coconut oil, melted

  • 1

    teaspoon arrowroot powder

  • 1/4

    teaspoon sea salt

  • Coconut oil or butter for pan

  • (yields 10 crepes)

Directions

Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again. Heat a crepe pan or skillet with enameled surface over medium-high heat. Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered. Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate. Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.

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