Crepes com farinha de coco

Ingredientes

• 4 Eggs
• 1 tablespoon Coconut Oil (melted)
• 1/4 cup Unsweetened Almond Milk (or water)
• 1/4 cup Canned Coconut Cream (Unsweetened) (melted)
• 1/2 teaspoon Vanilla Extract (optional for savory filling)
• 2 tablespoons Coconut Flour
• 1 tablespoon Almond Flour (also known as almond flour/ground almond)

Modo de preparo

1. 1

   In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond meal.

2. 2

   Using a whisk or electric mixer, beat until a smooth batter forms with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.

3. 3

   Heat a lightly-oiled mini egg pan or a pancake pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non-stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.

4. 4

   Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread the batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy, and unstick easily from the pan. The center should be set and dry before you flip over to prevent the crepe from breaking.

5. 5

   Brown on other sides for about 1-2 minutes and serve hot with your favorite fillings - see recipe notes for inspiration.