The perfect crepe (grain-free/vegan)

These crepes will change your life… plain and simple. They are so easy to make, gluten-free, grain-free, sugar-free, and dairy-free; what more could you ask for?

These are made with only a few ingredients and can be topped with whatever fresh produce you choose, they can easily be topped with savory ingredients as well. I topped these with local yellow peaches, fresh figs, blueberries, unsweetened coconut, slivered almonds, and honey (easily omit if you want them to be entirely sugar free or if you are worried about glycemic index)

These crepes can be eaten open face style as seen above….

FullSizeRender-2…….or wrapped up as shown here

Both ways are equally delicious!

Adapted from paleo naan recipe!

Recipe is as follows:

  • 1/2 a cup of almond meal
  • 1/2 a cup of tapioca flour
  • 1 cup of coconut milk (culinary grade, typically found in cans)
  • 1 teaspoon vanilla extract (can be omitted if you are making a savory crepe)
  • a pinch of sea salt

Combine ingredients as you would a pancake batter, mix until all ingredients are clump free and worked into a smooth batter. In a non-greased non-stick pan on high heat, pour in batter and smooth it out with a utensil ( I typically just use a spoon) you want to spread it out into a circle so that the batter is distributed evenly and is very thin. Shake the pan and make sure the crepe is moving as you shake it, if it is, the crepe is ready to be flipped. Cook to until browned to your liking, top with whatever you like. Enjoy!


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