Delicious, Gluten/Dairy Free, low cal Coconut Crepes!

Let ingredients come to room temperature. Preheat your non-stick pan (or crepe pan or crepe maker) to medium heat. Whisk together ingredients and pour about 3 tablespoons of batter into the pan. As soon as the batter hits the pan, roll the pan around to thin it out until it settles in a nice, thin circle. Wait until all of the edges of the crepe start to curl then with a non-stick spatula flip the crepe. Let the other side cook for less than a minute and remove from pan. These can be frozen. Recommend placing parchment paper in between each crepe when storing to prevent sticking.

These crepes are a nice, light, and healthy alternative to the traditional crepe or pancake. Be sure when in the pan you immediately roll the pan around to thin out the batter. DO NOT FLIP until all the edges start to curl or the crepe will fall apart on you. They take a little longer than the traditional crepe to cook. I used non-stick cooking spray to cut the cals, but coconut oil and/or butter also works well.

Fill these crepes with anything you'd like! Some suggestions: lemon ricotta and blueberries (Google it); banana and Nutella; or strawberries, cinnamon, and yogurt. I love crepes because of how inventive you can be!

Yields about 7 crepes

Ingredients:
2 Large Eggs
1/2 Cup of Unsweetened Coconut Milk
2 Tablespoons Coconut Flour
1 Tablespoon Vanilla Extract
1 teaspoon cinnamon

Nutritional Information per serving:
Calories: 40
Carbs: 2
Fat: 2
Protein: 2
Sodium: 24
Fiber: 1