Classic Crepes

2011-08-16
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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From our friend Malika at http://www.fitrichwoman.com/!

1. In a medium bowl, beat the eggs.
2. Add all other ingredients and whisk to form a thin batter.
3. Heat the olive oil in a fry pan over medium heat. An 8 inch pan is the
perfect size. Once it’s hot, scoop 1/4 cup of the batter into the pan.
Swirl it around immediately so that the batter coats the entire base of
the pan.
4. Once the top is mostly set (about 1 – 2 minutes) but still wet, flip the crepe. Cook the other side for about 10 seconds.
Makes about 6-8 small crepes… enough for 2 really hungry adults, 3 greedy kids or 4-5 who want a snack!

Example Fillings:
3 ripe pears, dash cinnamon, dash nutmeg
3 ripe bananas, ½ cup of walnuts, 1 TB spoons cinnamon
¼ cup strawberry preserves, ½ pack cream cheese, ¼ cup almond butter (YUMMY)
½ pound seasoned Chicken, 1 C mushroom, ½ C onions combine and cook… add salad greens and home made ranch dressing

Ingredients

  • 6 eggs
  • 1 and 1/4 cup whole milk (OR heavy cream and/or water OR coconut milk)
  • 1/3 cup coconut flour
  • 1/4 cup Tapioca flour/starch
  • 1/4 tsp baking soda
  • 1 tsp honey (optional)
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt

Method


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Recipe Comments

Comments (3)

  1. posted by Terri Kemmer on August 16, 2011

    Hello – the ingredient list doesn’t match what’s shown in the cooking steps.

  2. posted by paleo dessert recipes on August 16, 2011

    wow! great recipe! thank you for sharing.

  3. posted by Aleksandra on December 12, 2012

    I have made these for dinner tonight and they were great!! My husband has asked me twice if they were Paleo/Gluten-free!! Thanks for sharing!

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