I am always looking for yummy new breakfast ideas (as I feel like people can get the most bored with breakfast). Here is another great breakfast idea that is so tasty and very easy to make.
You can also combine many different varieties to make it a new taste every time you bake it!
6 Cage-Free Eggs
1/2 cup unsweetened almond milk
1/4 cup of coconut creamer
3 tablespoons coconut flour or almond flour
2 teaspoons coconut oil, melted
1 teaspoon of baking powder
¼ teaspoon sea salt
1 tablespoon of grass-fed butter
Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.
Heat a crepe pan or skillet with enameled surface over medium-high heat.
Melt a small amount of butter in the pan, letting it cover the whole pan.
Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter. Fill any open spots with a drop of batter to make sure the pan is fully covered.
Cook until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the pan every 3-4 crepes or if they begin to start sticking.
*For a great taste top with bananas and sunbutter, or any berries are delicious as well!
Enjoy!
Fit Chic