Breakfast Crepes

This crepe recipe is suitable once almond flour has been successfully introduced to the diet.
Yield: 10, 10-inch crepes
6 eggs
1/4 cup blanched almond flour<!–[if supportFields]> XE “almond flour” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons coconut flour<!–[if supportFields]> XE “coconut flour” <![endif]–><!–[if supportFields]><![endif]–>
1/2 cup coconut milk (Thai Kitchen canned works the best)<!–[if supportFields]> XE “coconut milk” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons coconut oil<!–[if supportFields]> XE “coconut oil” <![endif]–><!–[if supportFields]><![endif]–>
2 tablespoons honey or 1 tablespoon agave syrup
1 teaspoon pumpkin spice, nutmeg or cinnamon
2 tablespoons freshly ground flax seed (optional if no signs of digestive distress)
Butter or coconut oil<!–[if supportFields]>XE “coconut oil” <![endif]–><!–[if supportFields]><![endif]–> for cooking
1. Combine all ingredients in a blender or food processor aside from the butter for cooking. Blend on high for one minute.
2. Heat a 10-inch skillet on medium-high heat. When a dab of butter sizzles, pan is hot enough.
3. After oiling, pour approximately two tablespoons of batter into skillet, quickly rotating with the handle to coat pan evenly. You may need to experiment with the proper amount as too much or too little will cause the crepe to crumble upon turning. (If batter seems too thick, try blending in an extra egg to thin.)
4. Cook until bubbly and edges cook through. Using a wide spatula, carefully turn crepe over. Cook second side for just a few seconds. Slide crepe onto a cool plate. Repeat.
Filling Variations
–Ricotta cheese and sliced strawberries or mashed raspberries (my favorite)
–Jam made from pure, low-sucrose<!–[if supportFields]> XE “sucrose” <![endif]–><!–[if supportFields]><![endif]–> fruit such as raspberries or grape. Top with Daisy Sour Cream and sliced berries
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