CRÊPES

Aug 9

These crêpes have only four ingredients. You can whip them up for a quick and easy breakfast. Top these with homemade SCD legal jam or marmalade, fill them with fresh fruit and almond butter, cut them into strips and add them to your chicken soup, or fill them with your favorite taco sauce. Our favorite refined sugar-free fruit spread (not SCD legal): Rigoni di Asiago Fior di Frutta Blackberry

MAKES 8 SMALL CRÊPES

INGREDIENTS
6 eggs
4 tbsp coconut flour
1/4 cup almond milk (I use Elmhurst Unsweetened Milked Almonds 2 ingredient version)
1 pinch of sea salt
4 tbsp ghee for frying

INSTRUCTIONS
In a medium mixing bowl, whisk together the eggs, coconut flour, almond milk, and salt. Let the dough sit for 10 minutes so the coconut flour can absorb some of the liquid.
Melt the ghee in a large nonstick frying pan over medium heat. Make sure you do not overheat the pan or use an old pan with damaged coating. I use a ceramic coated pan for this task. Using a small ladle, spoon the dough into the pan and spread the mixture to make a thin layer. Fry for two minutes until the edges are firm. Flip the crêpes over and fry for one more minute. Move the crêpes to a separate plate and repeat.

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