Almond Flour Crepes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 eggs
1/4 cup almond meal
1 teaspoon vanilla essence
1/4 teaspoon ground cinnamon
1 tablespoon extra virgin coconut oil ,to grease the crepe pan
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Directions: |
Directions:In a medium bowl whisk the eggs, ground almond, vanilla extract and ground cinnamon until combined and no lumps forms. Set aside.
Warm a crepe pan of 9 inches diameter (25 cm), under medium heat, and use an absorbent paper to rub the coconut oil on the pan and grease the pan.
Scoop the crepe batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually 1/4 cup is what you need to make a 10 inches (26 cm) crepe.
Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
Repeat for the next crepes.
To serve fill each crepes with the whipped coconut cream, fold in a triangle and top with the fruits of your choice fresh berries, spicy plum jam etc. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Storage: The crepes, unfilled can be stored in a fridge, on a plate. Make sure you cover the plate with plastic wrap to avoid the crepes to dry out. Can be store up to 3 days. Rewarm on a crepe pan and fill with filling of your choice.
Low carb sweet filling ideas: whipped coconut cream sweetened with stevia, berries, sugar free jam, yogurt, sugar free melted chocolate, desiccated coconut, unsweetened cocoa powder, nut butter (almond, cashew, peanut), seed butter or even coconut butter.
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