Crêpes paleo senza glutine

Ingredienti

• 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

Preparazione

1. 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. 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. 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. 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. 5

   Serve hot with desired fillings.