Daniela Modesto
Whisk yourself away and feel like you’re in Paris when you whip up these delicious and healthy crepes from the comfort of your home.
Yield: 10
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 3 eggs at room temperature
- 4 tsp coconut oil
- 3/4 cup fine almond flour
- 2 Tbsp cassava flour
- 6 Tbsp almond milk
- optional: pinch of salt
- optional: 1 tsp vanilla extract
Instructions
- In a large bowl, combine all ingredients and whisk together well.
- Heat a crepe pan (or non-stick-pan) on medium-low heat and coat with 1/2 tsp coconut oil. Pour about 1/4 cup of the batter and coat the pan while off the heat and swirling it around for even distribution.
- Cook for 1-2 minutes per side and flip. Remove and repeat the process until all the batter is gone. Oftentimes, the first crepe is a trial one.
- Crepes can be stored in the refrigerator in an air-tight container for up to a week.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
