Crepes

1. Tear parchment paper into squares approximately 4x4 inches. These will go in between crepes to prevent them sticking together.

2. Place tigernut flour in a bowl. Use your fingers to break up any lumps.

3. Add cassava flour, arrowroot, salt, collagen, coconut sugar, and cinnamon. Whisk to thoroughly combine.

4. In a large bowl, add coconut milk, oil, and vanilla. Whisk to combine.

5. Pour dry ingredients into wet ingredients and whisk until mixture is mostly smooth and there is no flour visible. A few lumps are okay.

6. Place an 8 inch skillet over medium-high heat. Using a pastry brush, coat skillet with a layer of oil. You want the skillet hot but not smoking.

7. Using a 1/4 cup measure, pour batter into hot skillet. Immediately pick the skillet up and gently swirl in a circle to make a thin crepe. It should be around 6 inches wide.

8. Place skillet back over heat and allow crepe to cook for about 2 minutes.

9. When the edges are dry, most bubbles have popped, and crepe is mostly uniform in color, it is ready to flip.

10. Run a thin rubber spatula around edges to loosen crepe from pan. Flip and continue to cook for another minute or two.

11. Don't worry if the first crepe or two doesn't come out perfectly. This recipe makes enough for 2 crepes per serving and with enough batter for a couple practice crepes.

12. Place a piece of parchment on a plate. Remove crepe to prepared plate. Place another piece of parchment on top.

13. Repeat with remaining batter remembering to place parchment between each crepe.

14. Serve with toppings or fillings of choice.

15. Crepes are best eaten as they are made. If there are leftovers you can stack them in an airtight container and store them in the fridge.

16. Make sure there is parchment between each crepe. Wrap the entire stack in parchment and place in an airtight container. They will keep for 3 days.

17. To reheat, place a dry skillet over medium to medium-high heat. Heat crepe for about 1 minute per side, until crepe is warm and flexible.