I have come up with the perfect crepe recipe. At least it is perfect for me. We had crepes for dinner. Sometimes you just have to change things up.
Here is my basic crepe recipe:
4 Tbsp of coconut oil (melted)
3-4 Tbsp real maple syrup
1/4 tsp almond extract
1/4 tsp salt
2 Tbsp coconut flour
1/4 cup regular flour (I used a mixture of sorghum, soft wheat and teft; you could also use 2 additional Tbsp of coconut flour instead)
2 shakes of nutmeg
2 shakes of cinnamon
2/3 cup of milk
Whisk together eggs, coconut oil, maple syrup, almond extract and salt. Make sure to mix the oil quickly because the cold eggs will make it firm up again.
Stir in flours, spices and then milk. The batter will be thin and ready to pour.
Heat a small frying pan. When hot melt butter or coconut oil in the pan. Pour a scant 1/4 cup of batter into the pan and tilt the pan to form a thin layer of batter over the bottom of the pan. You will want to start tilting quickly after or while pouring the batter to get it thin before it cooks. Cook for about 1 minute and flip. You want it to be slightly browned.
Makes about 10 crepes.
Now for the filling. Today we did a simple triple berry filling. I simply used frozen berries and added a little sugar, warmed them up, filled and rolled. Topped it off with powdered sugar. The filling is only limited by your imagination.