Arrowroot Licorice Crepes

Author: Michelle Scott  

Arrowroot Licorice Crepes



4 large eggs
4 tbsps coconut milk
2 tbsps arrowroot flour
1 tbsp licorice powder
1 tbsp coconut oil



Blend eggs, coconut milk, arrowroot, licorice powder and coconut oil.
Preheat an 8-inch pan over medium heat and lightly brush the pan with a bit of oil between each crepe.

Pour approximately 3 tbsps of  batter in the pan for each crepe(the batter should be quite thin. Add a little water if the coconut milk is a thicker variety). Twirl the batter around to coat the surface evenly releasing the sides of the crepes if they become too dry.

When the entire crepe slides easily in the pan, gently flip it over and brown the other side. When the second side is brown, slide the crepe onto a plate and repeat the process until all crepes are cooked. You can stack your crepes and cover them with a towel to keeps them warm.

Serve with sliced banana, blueberries and coconut yoghurt.


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