Seemingly sophisticated. Deceptively simple.
While these crepes contain brain-boosting ingredients, its nutrient-dense potential lies in its fillings. The possibilities - both sweet and savory - are endless. Wrap up any colorful and compliant combo you have on hand like a Christmas present. Move aside, salad; a new veggie vehicle is in town.
Make ahead and use as needed - batter stays fresh for a few days.
1 c Almond Flour
2 c Nut Milk of Choice
Pinch of Sea Salt
1 Tbsp Melted Ghee (+ extra for pan)
* For sweet crepes, optionally add a pinch of pure monk fruit or stevia.
Combine the almond flour, nut milk, eggs, and salt in a blender. Blend until well combined.
Add the melted ghee and blend until fully incorporated.
Place a frying pan on medium heat; lightly coat with a small amount of ghee or avocado oil.
Ladle a small amount of batter onto the pan - just enough to thinly coat the bottom of the pan. Tilt and swirl the pan until the batter coats the bottom evenly.
Cook over medium heat until the edges begin to golden.
Loosen all sides with a spatula, then gently lift up one edge with your fingers or a fork, and work a spatula underneath.
With the spatula, carefully flip the crepe. (If you're a skilled chef, you also have the option of flipping the crepe in the air. Show off those skills!) Cook the other side until golden.
Turn heat down to low and add your choice of additions. Wrap, remove from stove, and serve warm.
Savory: spinach, chard, arugula, watercress, mushroom, caramelized onions, leeks, avocado, basil, pesto.
Sweet: hazelnut butter, melted unsweetened chocolate, strawberries, pomegranate seeds, chopped pecans, cacao nibs, cinnamon.