These homemade crepes are ultra thin and delicate with the a nice crisp edge. Easy to make with just a blender and regular skillet, they’re ready for your choice of sweet or savoury fillings and toppings. Not only are they healthy but they are also Keto friendly.
Ingredients:
3 Tablespoons of unrefined coconut oil or unsalted butter, plus 3-4 tbsp more for the pan
1 cup brown rice flour or almond flour or a mixture of both
1/8 teaspoon himalayan salt
3/4 cup almond or oat milk, at room temperature
1/2 cup room temperature clean water
2 large free range eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 tsp Chaga Dual Tincture or 4 mushroom blend powder
Step 1
Melt 3 Tablespoons of coconut oil or butter on the stove. Cool for about 5 minutes before using in the next step.
Step 2
Combine all the ingredients into a blender or large food processor. If you don’t have one, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes. (After refrigerating, if the batter looks separated, give it a quick stir before cooking in the next step.)
Step 3
Add some oil or butter to grease the pan between each crepe. Heat a frying pan over medium heat, once it is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to grease the pan between each crepe.
Step 4
Fill the crepes with your desired fillings. I love serving them warm, but they’re excellent at room temperature too.
To use a dairy free cream to fill the crepes we use "Cha's" organic coconut whipping cream. It is so yummy and healthy. Place some whipping cream in your crepe, add some peaches or strawberries, add a little more cream, then roll shut. You then can drizzles some pure maple syrup or honey onto if you wish. Then ENJOY!!!
Step 5
Leftover unfilled crepes remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 1 month. Place small sheets of parchment paper between each crepe so they don’t stick. Thaw at room temperature before filling/enjoying. Reheat slowly on medium heat in a frying pan.
You can find our "Chaga Dual Tincture" or "4 Mushroom Powder Blend" on our website.
Cheers
