sweet crêpes

Oh, crêpe!

Nothing stretches a good morning into a good day like the right breakfast, right?

Well, if you make these crêpes, you’ll see what I mean. I never really loved crêpes until I started making them healthier.. I honestly think they taste better than traditional ones. Every time I make them, I’m blown away how good they taste.

Bonus effect, they don’t bloat me, I don’t get tried or get a sugar rush after eating them. The refined flour is substituted for a gluten free one and it’s free of refined sweetener. You wouldn’t even think they are actually good for you.

The recipe as written below is a more sweet one but I have had some succes with making them savory, just leave the cinnamon out and don’t use the vanilla powder. Try adding oregano, dill, paprika or whatever spice/herb you like — and they make very good wraps for lunch/dinner.

Topped with veggies, salads, nut/seedbutter or other condiments.

xo

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Recipe

1 egg

1/4 cup of arrowroot

1 tbsp of vanilla protein (I use Form Nutrition)

1/4 cup of almond/coconut milk (or water) -- could be more depending on the coconut flour

1 tsp of coconut flour

1/4 tsp of baking powder

pinch of salt

pinch of cinnamon

Method

Mix the dry ingredients together, set aside. Wisk the wet ingredients in a separate bowl.

Gently mix the wet mixture into the dry, stir to combine until you have a 'crepe' consistency. Set aside for 5 minutes -- the batter works best when you let the coconut flour absorb the moisture.

Heat a small frying pan on medium-high heat and add a tsp of coconut oil/ghee when it's hot. Pour 1/4 cup of the batter onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crêpe for about two minutes, until the bottom is slightly golden. Loosen, turn with a spatula and cook the other side.

Keep on repeating until all batter is done, this makes for about 6 small crêpes.

Hope you enjoy!

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