Ingredients

The following ingredients have 4 Servings
  • 1 Cup Unsweetened cashew milk (or almond milk)
  • 1/4 Cup Coconut flour (26g)
  • 1/4 Cup Tapioca Flour (30g)
  • 2 Tbsp Coconut sugar
  • 2 Tbsp Coconut oil (melted)
  • 4 Eggs
  • 1 pinch salt

Instruction

  • In a large blender, blend all ingredients until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
  • Preheat a VERY NON-STICK * (read notes) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan. **
  • Pour a scant 1/4 cup (just under 1/4 cup, or 3.5 Tbsp) into the pre-heated pan and swirl around until the pan is evenly coated.
  • Cook until the outsides of the crepe darken and the inside feels just set, this takes 4-6 minutes depending on your pan. Mine were perfect about 4.5 minutes.
  • Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only 20-30, you don't want to dry them out! Repeat until all the batter is used.
  • Top with whatever your heart desires and DEVOUR.