Ingredients

The following ingredients have 13 Servings
  • 2 eggs
  • 1 cup milk (we use almond milk for dairy-free)
  • 2 tablespoons maple syrup (see note for savory)
  • 3/4 cup 90 grams tapioca flour
  • 1/4 cup 28 grams coconut flour
  • Pinch sea salt
  • Ghee or Butter (for frying (see note))

Instruction

  • Add eggs, milk and maple syrup to a bowl and whisk together. Add in tapioca, coconut flour and salt and whisk until combined. Alternatively you can use a blender to mix this batter together.
  • Heat a small 8 inch (or similar sized) non-stick skillet over medium heat. Add ghee and add 2-3 tablespoons of batter in the center of the pan, and then swirl the pan to spread the batter around. Cook for 1 minute, or until the top looks dry, and then flip and cook for 30 seconds. Transfer crepe to a plate.
  • Repeat the process, starting with adding more ghee to the pan. Continue until all crepe batter is gone.
  • Fill the crepes with your desired toppings, while warm. They will also work at room temperature too.