Here is a piece of advice a dear friend has shared with me (all eyes are on you, Caroline):
If someone says “Trust me, …” – don’t.
Trustworthy people do not ask you to trust them.
And I wholeheartedly agree!
Buttt – this leaves me in a bit of a lurch because I don’t know how else to put this and just need you to trust me when I say that these are some of the best grain free and gluten free crêpes you will ever taste! Phew. There, I said it.
This recipe was a bit of an accident, really. I was working on tortilla shells when I discovered that these ingredients really make killer crêpes! The texture of these crêpes is airy and velvety but very elastic – you can roll these guys up with any filling of your choice.
I, myself, have a terrible sweet tooth and prefer my crêpes to be, well, sweet – in case the pictures didn’t give away my dirty secret, ha!
Also, I don’t know a diplomatic way of saying that pancakes suck. They just do, especially compared to these beauties.
Crêpes, to me, are a medium. They are a delicate, modest vehicle that transports all the flavors of your favorite toppings and allows them to be the shining star of your meal. Crêpes merely provide a solid, tasty base while pancakes are their attention-seeking, pudgy cousins that lack a little bit of style and grace and seemingly migrate straight to your thighs and love handles (never your boobs, though, trust me) with a license to squat for as long as they please.
Also, I’m homesick for Europe so… crêpes all the way!!
- 2 eggs
- ⅓ cup full fat coconut milk
- ¼ cup arrowroot flour/starch
- 1 tablespoon coconut flour
- pinch of salt
- Oil for cooking (e.g. coconut oil)
- Crack eggs into a medium bowl and whisk until foamy. Add coconut milk, arrowroot flour, coconut flour and salt and mix until well combined.
- Add a little bit of oil to a 7” or 8” skillet over medium-low heat and once the oil is heated, for extra thin crêpes, pour about 2 tablespoon of batter into the center of your skillet and pivot slightly to spread out the batter. Cook for roughly 2 minutes on each side or until light golden brown spots appear on each side. Allow skillet to cool off between cooking crêpes and add a tad more oil if necessary.