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

 

Preparation

In a medium bowl, beat the eggs.

Add all other ingredients and whisk to form a thin batter.

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.

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!

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