Coconut Crepes

Minutes to Prepare: 15
Minutes to Cook: 5

Number of Servings: 6

Ingredients

1 1tsp Coconut Oil 0.25 cup Thai Kitchen Coconut Cream (by NICOLE_IN_MI) 2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) .25 serving Bob�s Red Mill Almond Flour - per 1/4 Cup 2 oz Almond Breeze Almond Milk, Unsweetened Vanilla .5 tsp Vanilla Extract 4 large Egg, fresh, whole, raw

Directions

In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break. Brown on other sides about 1-2 minutes and serve hot with your favorite fillings

Serving Size: 1

Number of Servings: 6

Recipe submitted by SparkPeople user CANDYSW53.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving