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Breakfast Crepes


Crepes are great because they can go both ways… Sweet or Savory!

While I prefer savory breakfasts… these sweet crepes did not disappoint. They are airy, soft and flexible without being overly delicate.
I prepared them with banana, pecans, coconut flakes, cinnamon, maple syrup & pistachio crumbles… yum!

Next time I’m going to go savory with dairy free hollandaise, poached eggs & wilted greens.

Serves 2

Breakfast Crepes

13 minPrep Time

10 minCook Time

23 minTotal Time

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Ingredients

  • 3 large brown eggs
  • 1/2 cup filtered water
  • 1 tbsp honey (optional)
  • 1 tsp vanilla (optional)
  • 1/2 cup Tapioca Flour
  • 1/2 cup arrowroot starch
  • 1 tbsp Coconut Flour
  • 1/2 tsp baking soda
  • 1/2 tsp Baking Powder
  • pinch of salt
  • 1 tbsp golden flax meal (optional)

Instructions

  • Whisk 3 eggs together in a large bowl then add in water, honey & vanilla.
  • Measure out all dry ingredients and add in as well.
  • Whisk to combine.
  • There shouldn’t be too many, if any, lumps in the batter- but don’t over mix.
  • If there are, it’s ok at this point.
  • Set mix in fridge for 15-20min.
  • This is a good time to prepare what you’re going to put in your crepes- fruit, eggs, meat etc.
  • Heat a 8-10 inch skillet on medium-high until hot.
  • Spray with coconut oil.
  • Use a ladle (full 4oz ladle) to pour mix in to pan, pour it in a circular motion distributing it evenly.
  • You may also rotate pan to spread the mix.
  • It will begin to cook quickly.
  • Lower the heat to medium.
  • Once it looks dry around all the edges and you can see its cooked- very gently with tongs or a spatula flip it over- it won’t break easily but you don’t want it to fold so you may want to use two spatulas.
  • Flip it over and cook on other side for just a minute or two.
  • When done slide it out of the pan on to a flat surface. I would use parchment paper to separate crepes if you’re going to stack them.
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http://www.thecastawaykitchen.com/breakfast-crepes/

 

 

*update: I made savory crepes…. amazballs!
I omitted the vanilla & honey. I was out of tapioca flour so I just used 3/4 cup arrow root and a HEAPING tbsp of coconut. It worked really well!

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