(thespunkycoconut.com - modified)
Separate 4 eggs. Add the whites to the blender with:
2 whole eggs
1/8 cup water
1/2 T. grapeseed oil
5 drops stevia
pinch sea salt
1 1/2 T. arrowroot powder
1 1/2 T. coconut flour
-Use a small frying pan.
-Preheat your pan over medium heat.
-Grease the pan well between each crepe with small amount coconut oil and grapeseed oil.
-Pour your batter so that there is about an inch remaining between the crepe and the outside of the pan.
-Lift the pan and swirl the batter around, to fill in the extra space slightly.
-Set your timer and let the crepe sit on the first side for about 50 seconds.
-Flip your crepe (I used a plastic spatula) and wait only a few seconds, then roll it up or fold it.
-Keep the crepes covered (like with an upside down plate) while you're making more, to keep them hot.
-Makes 9-10 crepes
These were a fabulous treat on a Sunday morning. I was left wishing I would have made double the amount! Crepes are something I thought I wouldn't get to have again, so I was excited to find a gluten-free, grain-free recipe. I changed the original recipe to use ingredients I had on hand (grapeseed oil and arrowroot powder). We had them with pureed raspberry spread and fresh fruit. Delicious! :)