Coconut Crepes

Quick and easy crepe recipe that substitutes flour with coconut flour. Roll fruit into crepe and garnish with a sprinkle of confectioners' sugar. Use syrup if necessary. Enjoy!

Step: 1

Beat eggs, coconut flour, coconut milk, honey, vanilla extract, nutmeg, and cinnamon together in a bowl until batter is smooth; let stand for 5 to 10 minutes.

Step: 2

Grease a crepe pan with olive oil and place pan over low heat, wiping olive oil from pan with a paper towel. Pour about 1/4 cup batter into the pan and immediately tilt pan around until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 30 seconds. Run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown. Repeat with remaining batter.

Per Serving: 86 calories; protein 4.4g; carbohydrates 3.6g; fat 6.2g; cholesterol 124mg; sodium 48.1mg.

Eating healthy breakfast to start the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feel full all day , and not want likely grab a snack out of the vending machine before break .

Making fruit a at 7.00 clock habit is easy . Simply put the fruit in your fridge next to the sweet drink or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.