Description
Thin and light gluten free and dairy free crepes.
Ingredients
Scale
- 2 eggs
- 1 cup / 250ml coconut milk
- 90g / ¾ cup tapioca flour
- 3 tablespoons coconut flour
- 1 tablespoon olive oil
- pinch of salt
- butter or coconut oil for cooking
Instructions
THERMOMIX METHOD
Place all ingredients into TM bowl and mix 10-20 sec / speed 3, until all combined, if needed scrape down sides and repeat.
Place crepe pan on med-high heat. Add a little coconut oil or butter, then add ⅓ cup of mixture to pan, then swirl around so it spreads out thin.
Cook for 1-2 minutes until golden, flip over and cook a further 1 minute.
NON THERMOMIX METHOD
Place all ingredients into food processor and blitz, until all combined, if needed scrape down sides and repeat.
Place crepe pan on med-high heat. Add a little coconut oil or butter, then add ⅓ cup of mixture to pan, then swirl around so it spreads out thin.
Cook for 1-2 minutes until golden, flip over and cook a further 1 minute.
- Prep Time: 2 minutes
- Cook Time: 15 minutes