Sweet or Savory Crepes

6 large eggs
1 cup canned coconut milk
1/4 cup coconut flour
3 Tbs. coconut oil or grass-fed butter
1/2 tsp. salt
1 Tbs. raw honey

For savory crepes, replace the honey with herbs:

2 Tbs. fresh cilantro
2 Tbs. fresh parsley

1/4 cup ghee or coconut oil

Place the first 5 ingredients (plus honey, if making sweet crepes) in a blender and blend until smooth. If making savory crepes, add the herbs and pulse 5 times, until the herbs are finely chopped. Refrigerate for at least 1 hour or up to 8 hours.

Heat a 6" skillet over medium heat. Place a small amount of ghee in the skillet and swirl to coat. Pour 2 Tbs. of the batter into the middle of the pan and swirl to spread evenly. Cook until the bottom is just turning golden brown, about 30 seconds. Flip and cook for 10 seconds on the other side.

These crepes freeze very well.



Taken from The Grain-Free Family Table by Carrie Vitt.