Coconut Flour Crepes

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Servings: 4 Prep: 35 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Vegetarian Kids Make Ahead Breakfast Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Arrowroot, Coconut Flour

Ingredients

4 teaspoons coconut oil

8 eggs

4 tablespoons water

1 cup arrowroot ⚠

4 teaspoons coconut flour ⚠

¼ teaspoon sea salt

Instructions

1. If your coconut oil is solid, melt it first in a small saucepan, but then allow it to cool.

2. Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil and water.

3. Add the dry ingredients and beat well to combine.

4. In a small skillet (size of your pan will determine the size of the crepe) over medium heat, pour in some of the batter - you need to make them quite thin - and immediately roll it around to evenly coat the bottom. The crepe should start to pull away from the edges as it cooks.

5. Cook for 1 minute on each side. Remove from pan and repeat until all of the batter is used.

6. To save for later, cool completely and store in an airtight container.