This recipe is inspired by one of our clients at the gym…. After completing the workout on Saturday he headed to the Farmers Market to grab a delicious crepe (not Paleo), so it made me think of how delicious the Paleo form of this could be, and it would be a great post workout meal as well especially if you add bacon!
Ingredients
2 large eggs
3/4 cup unsweetened vanilla almond milk
1/4 cup water
1 cup coconut flour
3 tablespoons melted grass-fed butter
Coconut Oil, for greasing the pan
Directions
In a large bowl, combine all of the ingredients and beat on medium with a mixer for 90 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for 2 days.
Heat a small non-stick pan. Add coconut oil to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board and or laid out parchment paper. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
* Variation Add 1/4 teaspoon salt and 1/4 cup spinach, 2 cloves of garlic, sun-dried tomatoes, and 1/4 cup of diced artichokes to the egg mixture.
*Sweet Variation Add fresh raspberries, blackberries, strawberries to your crepe….
or maybe some almond butter with sliced banana, and honey.
Enjoy!
Fit Chic