Paleo Gluten-Free Crepes
These Paleo Crepes can make any meal taste decadent, but they're made with healthy, clean ingredients. The batter is made in the blender in just a few minutes and they only take a minute or two to cook. You can fill them with any sweet or savory fillings you can think of! The possibilities are endless...
Ingredients
- 1/2 cup (48g) blanched almond flour
- 1/2 cup (64g) arrowroot starch
- 3 eggs (room temperature)
- 1 cup almond milk (room temperature)
- 1/4 teaspoon salt
- 2 tablespoons coconut oil (melted but cooled slightly)
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut sugar
Instructions
- 1
In a blender, combine all of the ingredients and blend until completely smooth and combined. Refrigerate for 10-15 minutes to let the flours absorb.
- 2
Heat a medium or large non-stick pan over low-medium heat - I used a 10” pan. If your pan isn’t super non-stick, add a little dollop of coconut oil.
- 3
Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- 4
Cook the crepe until set, 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until cooked through, about 15-30 seconds. Repeat until all batter is used (or keep extra batter covered in the fridge for another day).
- 5
Serve hot with desired fillings.
Cook it from the original
This recipe comes from bakerita.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bakerita.com