Grain-Free Crepes (Paleo)

By nnlester

Ingredients

• 1 cup almond meal/flour*
• 1/2 cup tapioca flour or arrowroot flour
• 4 eggs
• 1 cup almond milk
• Pinch sea salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon maple syrup or honey
• Honey or pure maple syrup
• Fresh ripe berries
• You can also use hazelnut meal

Details

Servings 1
Preparation time 10mins
Cooking time 40mins
Adapted from theroastedroot.net

Preparation

Step 1

Instructions

Place all ingredients for the crepes in a blender and blend until smooth.

Heat a large skillet to medium and add a small amount of coconut oil - just enough to lightly coat the surface.

Measure out 1/3 cup crepe batter and pour it into the center of the hot skillet. Rotate the skillet in small circles to allow the batter to spread out just a bit (don’t spread the batter as thinly as you would a regular wheat flour crepe).

Cook until many air bubbles rise to the surface, about 1 to 2 minutes. Carefully flip with a spatula and cook an additional 20 to 30 seconds.

Transfer to a plate and serve with honey and fresh berries (or toppings of choice).

Repeat for remaining batter.