Finesse is an important ingredient when it comes to making the perfect crepe.
I speak from experience. The batter on my first attempt was so beyond help, not even a Frenchman, well-practiced in the art of crepe making, could even resurrect it. (It had nothing to do with recipe and everything to do with me! More haste, less speed is the moral of the story.) That night would have been a classic winner for a Leon Schuster prank. (Damn, why didn’t I think of that! ;)) By the time we decided to admit defeat, the kitchen looked like a Jackson Pollock painting.
A slow hand from start to finish will leave you with a light and fluffy crepe – which is what I discovered on the second attempt. Victory was mine!
This recipe is adapted from a lovely blog called Against all Grain and the recipe can be found here as I am not permitted to share it on my blog.
Crepes Made with Coconut Flour
(Makes 10 Crepes)
- Instead of the almond milk, I used lactose free cow’s milk from Woolworths
- 1 teaspoon tapioca flour instead of arrowroot powder
- All other ingredients are as per the recipe in the link above
- Make sure all ingredients are at room temperature.
- Whisk the eggs, milk and coconut oil together first, and then slowly whisk in the rest of the ingredients.
- Follow the rest of the directions as per the recipe
And voila! You should have the perfect crepes – every time (second time around) 🙂
- The classic way with lemon, Xylitol and cinnamon
- Almond butter and bananas
- Melted sugar free chocolate and pears
- Berries and creme fraiche
- As the layers in lasagne
- As a wrap for a breakfast burrito
- Any other savoury filling of your choice