Crepes...or tortillas...or lasagna noodles (grain-free, paleo)
 
 
Author:
Recipe type: Main
Ingredients
  • Ingredients (yields 10 crepes)
  • 6 large eggs
  • 1 cup unsweetened almond milk
  • 3 tablespoons coconut flour, sifted
  • 2 teaspoons coconut oil, melted
  • 1 teaspoon arrowroot powder
  • ¼ teaspoon sea salt
  • Coconut oil or butter for pan
Instructions
  1. 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.
  2. Heat a crepe pan or skillet with enameled surface over medium-high heat.
  3. Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
  4. 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.
  5. Cook for 1 minute 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.
  6. 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.
Recipe by Against All Grain - Award Winning Gluten Free Paleo Recipes to Eat Well & Feel Great at http://www.againstallgrain.com/2013/01/26/crepes-grainfree-paleo/