These easy crepes are gluten-free and Paleo. They are a tasty treat that can be stuffed with many kinds of fillings, sweet or savory, for either a breakfast/brunch, lunch or dessert.
I like them stuffed with chocolate spread and berries.
They’re not quite the crepe-type “pancakes” I grew up with in England that are made with wheat flour, milk, and egg, and are usually served with lemon juice and sugar. These aren’t a bad substitute, though.
Gluten-free Coconut Crepes
In a large bowl, whisk the dry ingredients until blended.
In another bowl, whisk the eggs, coconut milk, and 1 tablespoon of the coconut oil.
Combine all the ingredients until they form a thin batter. If it's not thin, add a little water.
Heat 1 tablespoon of the oil in a 10-12" skillet over medium-high heat and move it around quickly so the batter touches the edges of the pan.
Cook for about 2 minutes or until bubbles form and the bottom is browned. Gently flip it with a spatula and cook the other side for 30-60 seconds or until it looks done.
Repeat the process, adding more coconut oil when needed.
Stuff with fillings of your choice.