This recipe comes directly from Stupid Easy Paleo where you will find some amazing Paleo recipes!
Here’s a really easy Paleo version of a French crepe and something you can also use quite nicely as a wrap. I found them easy to make and wonderfully flexible. They can be folded or rolled and can be used for sweet or savoury dishes. Make a double or triple batch and refrigerate or freeze them. They freeze well and are still flexible when thawed. Great for breakfast, lunch/brunch, supper, dessert, snacks… and kids’ meals, too.
Makes three 8″ crepes/wraps.
- 2 eggs
- 1 teaspoon melted ghee or coconut oil
- 1 Tablespoon water (makes the batter more spreadable/thin)
- 1/4 cup arrowroot powder (sub: tapioca starch)
- 1 teaspoon coconut flour
- Pinch of salt
- For dessert crepes, add 1/4 teaspoon vanilla extract
To get the full Directions for this recipe, head on over to Stupid Easy Paleo!
Note: The original recipe doesn’t mention greasing the pan, but I had to grease my stainless steel 8″ frying pan for the first crepe, otherwise it stuck. If you’re going to use a non-stick pan, make sure it’s not Teflon™ (PTFE- or PFOA-coated). Here are some alternatives: enameled cast iron, high-carbon steel, ceramic, stainless steel. Add some good fat (butter, ghee, clarified butter, coconut oil, beef tallow, lard, duck fat, chicken fat, red palm oil) for flavour and to create a non-stick cooking surface. Here’s the secret to creating a non-stick surface on your stainless steel pan: http://missvickie.com/howto/cooking101/secret.htm. (Basically, if you heat the pan hot enough, whatever food you add should slide across the greased surface. If it doesn’t… the pan is NOT hot enough!)