Almond Flour Crepes

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ¼ cup or 30g

• Coconut oil

  1 tbsp or 14g

Directions

1. In a medium bowl whisk the eggs and ground almond, until combined and no lumps forms. Set aside.
2. Warm a crepe pan of 10 inches diameter (26 cm), under medium heat, and use an absorbent paper to rub the coconut oil on the pan and grease the pan.
3. Scoop the crepe batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually 1/4 cup is what you need to make a 10 inches (26 cm) crepe.
4. Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
5. Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
6. Repeat for the next crepes.
7. The crepes, unfilled can be stored in a fridge, on a plate. Make sure you cover the plate with plastic wrap to avoid the crepes to dry out. Can be store up to 3 days. Rewarm on a crepe pan and fill with filling of your choice.

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