These crepes are surprisingly delicious. They can be used for breakfast or brunch, and would be the beginning of a lovely dessert. To that end, I would suggest rolling fresh, local, blueberries, raspberries, or strawberries into the crepes, and topping them with a dollop of organic, stevia sweetened, cinnamon whipped cream. If you are using them for breakfast, I would top them with the Strawberry Sauce recipe which you can find in GOOD FOOD.
I also did a chocolate version of this recipe. I simply added 2 tablespoons of organic unsweetened cocoa powder, and substituted unsweetened chocolate almond milk for the milk in the original recipe. I also had to bump up the stevia to counter the bitterness of the cocoa powder. (Frankly, I preferred the original recipe, but I know there are lots of chocolate lovers out there.)
I tested the crepes in two types of pan. I used an old, very well seasoned, cast-iron pan, and I used a new Earth Chef pan that I recommended in GOOD FOOD. Both worked beautifully.
Enjoy.
Ingredients:
2 eggs
2 tablespoons coconut oil, melted
Stevia liquid drops, to taste (I use about 10 drops)
1/4 teaspoon pure vanilla extract - NO sugar, check the label (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons organic coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup organic whole milk or unsweetened vanilla almond milk
2 eggs
2 tablespoons coconut oil, melted
Stevia liquid drops, to taste (I use about 10 drops)
1/4 teaspoon pure vanilla extract - NO sugar, check the label (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons organic coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup organic whole milk or unsweetened vanilla almond milk
Preparation:
In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.
Heat an 8-inch skillet over medium heat. When hot, melt a tiny bit of coconut oil in the pan.
In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.
Heat an 8-inch skillet over medium heat. When hot, melt a tiny bit of coconut oil in the pan.
Pour 1/8 cup (two tablespoons-full) of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter. (If you don't want them paper thin, govern your swirling accordingly.)
Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.
These should be kept in the refrigerator if you want to use them for a dessert later in the day, but I would separate them with layers of parchment paper, and remove them from the fridge about an hour before dinner.
