Paleo Gluten Free Crepes

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Paleo Gluten Free Crepes
Serves: 6 Crepes
  • 2 eggs + ¼ cup egg whites
  • 3 tbsp almond milk or coconut milk
  • 1 tsp avocado oil or extra virgin olive oil
  • ½ cup arrowroot flour or tapioca flour
  • 1 heaping tbsp almond flour or coconut flour
  • 2 tsp pure vanilla extract
  • 1 packet of stevia, or other sweetener to taste
  1. Mix all ingredients in a blender.
  2. Heat a 10" fry pan over medium heat for about 3 minutes. I use a nonstick fry pan and find that it does not need to be greased.
  3. Turn the heat down to low and pour 3-4 tbsp of batter into the pan. Spread it around so it covers than pan.
  4. Cook for 30 seconds to 1 minute per side. The edges of the crepe will pull away from the pan and it should be extremely easy to flip.
  5. To store: Let them cool completely and place in a sealed container in the fridge. They last about 5-7 days.
You can use any size pan to cook these - it just depends how big or small you want them.

I like mine filled with fruit, cinnamon, Coconut Milk Whipped Cream and Chia Jam.
Nutrition Information
Serving size: 1 Crepe Calories: 80 Fat: 3g Saturated fat: <1g Carbohydrates: 8.5g Sugar: <.5g Sodium: 45mg Fiber: <1g Protein: 5.5g

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