Sunday, 21 October 2012


Never had much luck with making crepes so was very skeptical about this one. although these are more "eggy" than regular crepes, they are so still worth it!!

1/4 cup full fat canned coconut milk
1/4 cup coconut flour
8 egg whites (save the yolks for Paleo Custard Sauce) - i used liquid egg whites
2 whole eggs
2 TBSP melted coconut oil
1/4 tsp vanilla (optional)

Beat the egg whites and eggs with a wire whisk or hand mixer until a little frothy.  Then sift your coconut flour and add it in along with the remaining ingredients and beat really well. I have a wire whisk attachment on my hand mixer that works great for this.  

Heat a small skillet over medium heat with a little bit of Coconut oil in the pan (i have a crepe pan so sticking isn't ever an issue) but if you don't be sure to reduce the heat to low and then pour in a small amount of batter  (about 3-4 TBSP - i used 1/4 cup ) and swirl it around in the pan to coat the bottom and sides of the pan thinly.  Cook for a few minutes, watching closely, when the edges start to curl, flip it over and cook the other side.  I like to use a silicone spatula to loosen the edges a bit while it's cooking so it doesn't stick.  It usually takes less time on the second side.  Remove from the pan and either set aside or fill with your filling of choice either savory or sweet, fold and eat. Repeat these steps applying more coconut oil as needed to the pan (you don't need to heat it up just add at low temp).  This will make about 10 thin crepes.  

In the last pic, I topped my crepe with homemade mayo, fried egg - with spices-cheese and then rolled! delish!

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