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