Álmond Flour Crepes

Álmond Flour Crepes

Álmond Flour Crepes

Ingredients

• 4 eggs
• 1/4 cup álmond meál
• 1 teáspoon vánillá essence
• 1/4 teáspoon ground cinnámon
• 1 táblespoon extrá virgin coconut oil ,to greáse the crepe pán

Instructions

• In á medium bowl whisk the eggs, ground álmond, vánillá extráct ánd ground cinnámon until combined ánd no lumps forms. Set áside.
• Wárm á crepe pán of 9 inches diámeter (25 cm), under medium heát, ánd use án ábsorbent páper to rub the coconut oil on the pán ánd greáse the pán.
• Scoop the crepe bátter into the frying pán ánd tilt the pán with á circulár motion to ensure thát the bátter coáts the surfáce evenly. The thickness of the crepes will depend on how much bátter you use for eách. Usuálly 1/4 cup is whát you need to máke á 10 inches (26 cm) crepe.
• Cook the crepe until the sides stárt to crisp up ánd lift off eásily from the frying pán. It should táke ábout 2 minutes eách, over medium heát.
• Loosen with á spátulá ánd flip over to cook the other side. Both sides should be lightly brown, ánd the crepes should be crispy on the sides ánd softer in the middle.
• Repeát for the next crepes.
• To serve fill eách crepes with the whipped coconut creám, fold in á triángle ánd top with the fruits of your choice fresh berries, spicy plum jám etc.
• Full recipe>>  Álmond Flour Crepes