|Gluten Free Coconut Flour Crepes|
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy|
Preparation Time: 3 minutes
- 1 cup coconut milk*
- 1/4 cup milk
- 3 eggs
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour
- dash of salt
- coconut oil for griddle or pan
Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.
Spoon onto greased pan or griddle to about 6″ in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.
Recipe submitted by Sharla, Nampa, ID