Almond Flour Crepes
1 cup of almond flour (blend raw organic almonds)
1 cup of arrowroot or tapioca flour
1 can of organic coconut milk/cream
1 tsp baking powder (optional)
1 tsp almond/vanilla extract (optional)
1/4 tsp of sea salt to taste
coconut oil/ghee (for pan or as a topping)
Mix all ingredients together in a large mixing bowl. Cook on medium heat in a non-stick (PTFE & PFOA free) pan. Use oil if the pan is NOT non-stick Cook until small bubbles form and the crepe becomes solid and turnable. Flip over to cook top side.
These will be quite crispy straight from the pan but as they cool, they become softer with a chewy texture (similar to Naan bread)
For Crepes - pour batter as thinly as you can
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add some liquid (water or coconut milk) if it is too thick For Pancakes/Naan - add more batter and cook for a longer time period