top of page
About the Recipe
They are low carb, gluten free, dairy free and anti-inflammatory! To make these vegan just swap the eggs out for flax eggs (1 tbs ground flaxseed to 3tbs cold water per egg).
This recipe makes 4 big crepes.
Ingredients
Ingredients
1/4 cup almond flour
1/4 cup lipin flour
1/4 cup tapioca flour
3 eggs
1/4 cup water
1/4 cup milk of choice
Pinch turmeric
4 spring onions chopped
Seasoning
Preparation
Step 1
Mix all your dry ingredients together including salt and pepper.
Step 2
Whisk in your wet ingredients. Heat pan medium high - we want the pan nice and hot!
Step 3
Ladle in a scoop of batter and swivel the pan around so the crepe is nice and thin.
Step 4
Wait until browning on edges then carefully flip (only 1-2 min each side).
bottom of page