Arrowroot Paleo Crepes
Author: Shelley Bennetts Date Posted:12 July 2018
These are not only paleo, but 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!
Makes 10 crepes
4 large eggs
4 tablespoons thin coconut milk (or filtered water)
2 tablespoons arrowroot flour
1 tablespoon melted coconut oil, or olive oil
For dessert crepes: 1 tablespoon of your preferred sweetener or 2 teaspoons raw honey. For savoury crepes skip the sweetener.
Place all ingredients in a bowl, ie: eggs, coconut milk, arrowroot, oil, and optional sweetener. 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. Blend well.
Preheat a 20cm frying pan over medium heat. Brush the pan with a bit of oil before making each crepe.
Use 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.
Tips - 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.
Recipe By: Jane’s healthy Kitchen