Ok so a super quick post on how to make Paleo Crepes for you all. I tried to keep the ingredients as simple as possible as I know people don’t always have everything in stock at home! And to be honest I didn’t either really!
Everyone loves crepes on Pancake Day so I felt a little guilty for not posting the traditional ones up! I filled mine with some whipped up chilled coconut cream with some vanilla powder and raw honey, a few sliced strawberries and some gorgeous raspberry icing sugar that I had left over from my Valentine’s Truffles… mmmm…
So anyway here you go guys! Paleo Crepes!
Makes: 8-10 crepes (really depends on how thin they go)
Preparation Time: 5 minutes (plus 15 minutes resting time)
Cooking Time: 10-15 minutes
1 cup tapioca flour
1/2 cup Sukrin Almond Flour (I used this as it is fat reduced and thus less likely to burn)
250ml nut milk (or 50:50 coconut milk/water)
Zest of 1 lemon (finely zested)
1/4 tsp vanilla powder (optional but delicious)
Pinch Himalayan pink salt
75g raw grass-fed butter (melted) (can also sub for 50g coconut oil)
2 tbsp raw honey (melted)
A little extra butter/coconut oil for frying.
- In a large mixing bowl sieve in your flours.
- In a separate, smaller bowl whisk together your eggs. Make a well into your flour and gently whisk in your eggs.
- Carefully whisk in half of your nut milk. Be sure to whisk gradually to prevent the batter from becoming lumpy.
- Now whisk in your lemon zest, vanilla powder and Himalayn pink salt.
- Whisk in your remaining nut milk.
- Carefully whisk in your melted butter and raw honey.
- Leave the mixture to rest for 15 minutes then give a quick whisk. The batter will be about as thick as single cream but slightly thinner. You should be able to feel a tiny bit of resistance to it but not much.
- In a large non stick pan melt a small knob of butter. Place the pan on a medium heat.
- Pour an even layer of your batter into the pan and pour around until you have covered the base of the pan with a fine layer of the crepe batter.
- Place the pan on the heat and cook until the crepe begins to bubble upward and the underside is golden brown. This will take a few minutes. Flip the pancake over (or use your pancake flipper over like I do – my significant other). Cook for a further minute until lightly golden.
- Repeat until all your crepes are cooked and either cover in your favourite filling and roll of fold into half and half once more. Happy Shrove Tuesday guys!!!
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