Gluten-Free Crepes
These wonderful little egg pancakes are just about the easiest breakfast food I have ever made...AND, you can fancy them up with awesome fillings to really impress your friends and family.
Equipment
Ingredients
- 12 pastured eggs
- 4 Tbsp coconut flour
- ⅛ tsp sea salt
- ¼ tsp vanilla
- Coconut oil for frying in skillet
Instructions
- 1. In a blender: puree eggs, coconut flour, salt, and vanilla until liquefied.
- 2. Pour into a bowl (it should look like the image below, no clumps!).
- 3. Heat skillet over medium heat.
- 4. Add 1/2 tsp coconut oil to the skillet.
- 5. Pour 2-3 Tbsp batter into skillet and tilt skillet around until batter spreads into a nice thin circle.
- 6. Place back over medium heat and cook until bubbles begin to form and the edges brown slightly.
- 7. Flip and repeat with the other side. Usually takes about 2-3 minutes per side.
- 8. We filled the crepes pictured here with homemade whipped cream, you can learn how to make it in this post.
Notes
Fill with your favorite fillings. Some of our favorites are: whipped cream and strawberries or honey, mushrooms and hollandaise sauce, cheese and salsa, and almond butter and jelly!