The best way to ensure a great batch of crepes is to make the batter the night before. The longer you let the batter sit the better, and if you have a person who wakes up and needs to eat immediately, like Ava, let the batter rest half an hour. This recipe is gluten free, grain free, dairy free and you can add whatever filling you like.
The kids had their crepes with Nutella and bananas. I tried to hurry to get a good picture but they both inhaled their breakfast so these shots are the best of the few I got.
Have a great Sunday! We have a bike ride planned today. Maybe the training wheels will come off Ava's bike....
- 6 eggs
- 1 1/2 cups almond flour
- 1 cup coconut milk
- 1/2 cup water
- 2 tbsp coconut flour
- 2 tbsp honey
- 1 tsp vanilla
- 1/2 tsp sea salt
- Place everything in the VitaMix and blend for 60 seconds. Let sit for at least 30 minutes.
- Heat a crepe pan over medium heat and add enough coconut oil to coat the pan. Add a laddle full of batter to the pan. Swirl to coat the pan thinly. Let cook until brown and carefully flip. If they are not holding together for you add another tbsp of coconut flour to the batter.