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
1/2 c Arrowroot Flour
1 c Nut Milk of Choice
Pinch of Sea Salt
1 Tbsp Coconut Oil (+ extra for pan)
* For sweet crepes, optionally add 1 tsp vanilla and a pinch of pure monk fruit or stevia.
Combine the almond flour, arrowroot flour, nut milk, eggs, salt, and coconut oil in a blender. Blend on low until well combined.
Place a frying pan on low heat. Lightly coat the pan with a small amount of coconut oil. Using a paper towel, spread the oil evenly around the pan and blot any extra oil.
Ladle 1/4 cup of batter onto the pan. Tilt and swirl the pan slowly until the batter coats the bottom evenly.
Cook over low 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.
* Edited 4/6/2020