Coconut Flour Crepes

Coconut Flour Crepes
1 egg and 1 egg white, beaten
1 heaping TB coconut flour
2 TB apple cider
2 TB water
1/4 tsp vanilla extract
pinch of salt
1/8 tsp unflavored Organic Gelatin powder (may be able to use a 1/2 tsp of fine Attogram psyllium powder instead. Try one batch to see. Both ingredients add binding and flexibility similar to gluten.
2 tsp ghee or butter

In a bowl, combine egg, coconut flour, cider, water, vanilla, and salt. Sprinkle with gelatin and stir in to absorb. Let sit while you heat a non-stick skillet or crepe pan over medium low heat. (closer to medium than to low). When the pan has gotten hot, spread with a thin coat of butter. Pour the crepe mixture into the pan and cook until the top looks mostly dry. This only takes a few minutes. Flip crepe over and cook on other side for a minute longer. Remove from pan. Add fillings. Fold or roll and eat. 

Makes 1 thicker crepe or 2 thinner crepes.

You may also want to experiment with the flour blend listed below. I've not yet done this.


Gluten Free Flour Blend:

equal parts - low processed coconut flour (white and smells like coconut), tapioca flour, rice flour, sweet rice flour

can also add an equal part of  teff, buckwheat (light), or sorghum- all equal parts.


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