Crepes come in more than just one flavor. This particular recipe features blueberries and coconuts.
Makes 6 servings.
Ingredients:
*1 1/2 cups of blueberries
*1/3 cup of coconut milk
*2 eggs
*2 tablespoons of coconut flour
*2 tablespoons of coconut oil
*1/4 teaspoon of vanilla extract
*1/8 teaspoon of salt
*pinch of cinnamon (ground)
*pinch of nutmeg (ground)
*confectioners' sugar (for dusting)
*cooking spray
Directions:
Add the eggs to a bowl and beat. Mix in the 2 tablespoons of coconut oil (melted first), 1/4 teaspoon of vanilla and the 1/8 teaspoon of salt. Stir in the 2 tablespoons of coconut flour, pinches of ground cinnamon and nutmeg. Add the 1/3 cup of coconut milk and mix well.
Spray with cooking spray then heat the griddle or a skillet on medium heat. Pour a small ladle full of crepe batter in hot surface, allowing it to spread out to about half a foot around. Cook for 90 seconds, then gently flip and cook the other side for 90 seconds. Spoon the blueberries on the crepe and roll. Dust with confectioners' sugar and serve.