Crepes are a so delicious and super versatile! I went through a phase in my early 20’s when I would regularly make crepes for either dessert or as an entree. I am not sure why I have not thought about making crepes for all these years, because they are really easy to make and very enjoyable. This batch takes no more than ten minutes to whip up.
I had fun making these crepes and everyone at my place loved them. We had them with raspberry coulis made from frozen raspberries and maple syrup. I put the raspberries and maple syrup on the stove in a saucepan for five minutes until they went syrupy. It was delicious!
They would also be great for lunch boxes for the kids or as a canape filled with smoked salmon and dill then rolled up and cut up into bite size pieces. For breakfast they would be delicious with nut butter and banana, berries and maple syrup or just straight from the pan! Really the possibilities are endless!
- 4 eggs
- 3 tablespoons water
- 2 tablespoons olive oil
- 2 teaspoons coconut flour
- ½ cup arrowroot
- Pinch of salt
- Drizzle of olive oil, for cooking
- In a bowl whisk the eggs, water and olive oil together until combined.
- Sift in the dry ingredients and whisk until there are no lumps.
- Heat a small pan over a medium heat with a spray of olive oil.
- Pour a small amount of batter into the pan using the back of the spoon to gently spread the batter into a very thin, round crepe that covers the pan.
- Cook until the batter starts to look dry and then flip to cook the other side. Repeat until all crepes are cooked.
- Fill with your favourite fillings either sweet of savoury.