Ahhhh crepes! My version of the perfect dessert, because you can do whatever you’d like with them, and they’re super easy and fast to make. My recipe is gluten, grain, and dairy free, but I promise you won’t be able to tell a difference from the original! If you’re making these for guests you can always make the batter in advance and simply make the crepes whenever you’re ready. Get creative with these and make them your own! I especially love these with sliced strawberries, & coconut whipped cream. SO good! Happy cooking!
Makes – 2 crepes
- 1 tsp coconut oil, divided
- 1 tbsp coconut flour
- 1 tbsp arrowroot starch
- 1/8 tsp cinnamon
- 1 egg
- ¼ tsp vanilla extract
- 2 tbsp water
- Dash of salt
- In a small bowl, mix together the coconut flour, arrowroot starch, cinnamon, and salt. In a separate bowl, mix together the egg, vanilla, and water. Add the dry ingredients to the wet ingredients and mix well with a fork until there are no more lumps.
**If you’re making a larger batch it’ll be helpful to blend all of the ingredients in a blender until smooth.
- Heat ½ tsp of coconut oil an 8” pan over medium-low heat. Once the oil has melted, pour in half of the batter. Swirl the pan around to evenly spread the batter.
- Cook for 1-2 minutes, or until lightly browned, then flip the crepe and cook the other side for another 1-2 minutes. Top with anything that you like!