TIME – 1 HOUR
PORTIONS – 4
For a dairy free alternative try this recipe that will change how you prepare crepes forever. Filled with manganese, which is essential for bone health and the metabolism of proteins, cholesterol and carbohydrates. This morning delight is filled with antioxidants.
• 6 organic eggs
• ½ cup coconut flour
• ½ cup arrowroot
• 1½ cups almond milk
• Extra-virgin coconut oil, for greasing
• 2 cups coconut yogurt
• 9 ounces blueberries
• 9 ounces blackberries
• ½ cup coarsely chopped mixed nuts, such as pecans, hazelnuts, walnuts, and almonds
In a medium bowl, whisk the coconut flour and arrowroot. In a separate bowl, whisk the eggs and almond milk until well combined. Then gradually pour the wet into the dry ingredients, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow the coconut flour to rehydrate.
Heat an 8-inch non-stick saucepan over medium heat. Dip a paper towel into the coconut oil and lightly grease the hot pan. Pour ¼ cup batter into the pan and swirl to coat an even layer. Cook the crêpe for 50 to 60 seconds until the surface dries out and the underside is golden. Flip and cook for another 20 seconds. Transfer to a plate, cover to keep warm, and set aside. Repeat the process until the remaining batter is finished.
Serve the crêpes topped with coconut or Greek yogurt, berries, blackberries, and nuts. The crêpes can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 90 days.