September 23, 2010
- 2 eggs
- 2 tablespoons coconut oil and butter, melted
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 2 tablespoons sifted coconut flour
- 1/3 cup coconut milk
Blend together eggs, oil, sugar, and salt. Thoroughly mix in coconut flour. Stir in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pout a fourth of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Cover one side of crepes with your choice of chopped fruit, nuts, or jelly. Roll up and sprinkle with powdered sugar or top with whipped cream. Makes 4 crepes.