Arrowroot Paleo Crepes
Author: Shelley Bennetts Date Posted:12 July 2018
These amazing healthy crepes suit a huge range of diets including paleo, low FODMAP, gluten-free, grain-free, sugar-free, tree-nut-free, soy-free and nightshade-free.
You can fill them, roll them or fold them. For a fabulous afternoon tea or dessert, just add whatever berries are in season, or a chocolate or salty caramel sauce. For lunch perhaps a salmon, cream cheese and caperberries crepe, or mushroom and fresh dill? The possibilities are endless, and everyone will love them!
1/2 cup arrowroot flour
4 large eggs
3/4 cup coconut milk (or filtered water)
1 tablespoon melted coconut oil, or olive oil
For dessert crepes add 1 tablespoon of your preferred sweetener or 2 teaspoons raw honey. (if you are using a low FODMAP diet cane sugar is the best option for you)
For savoury crepes skip the sweetener.
- Place all ingredients in a bowl, ie: arrowroot,veggs, coconut milk, oil and optional sweetener.
- Blend well. The batter should be quite thin. As coconut milk varies in thickness, you may need to thin the batter with a little water. Fine-tune this after your first try.
- Preheat a 20cm frying pan over medium heat.
- Brush the pan with a bit of oil before making each crepe.
- Using 3 tablespoons batter for each crepe. Pour the batter into the pan and twirl it around gently to coat the surface.
- Watch it carefully. When the crepe begins to dry out on the sides, you can release the edges gently with a spatula.
- When the entire crepe can slide and pull away from the pan, flip it gently by grabbing the edges with your fingers.
- When the second side is gently browned, slip it out of the pan onto a serving plate.
- Make all the crepes, putting them in a stack, and cover with a dry towel.
- To make the crepes, a stick blender is helpful but a whisk and strong wrist will do.
- Store cooked crepes in the fridge for up to 3 days.
- They also freeze well – separate them with baking paper in a sealed container.