Almond Flour Crepes

These are quite good!! And they are pliable for wraps.
Ingredients:

• 5 eggs
• ½ cup almond flour
• 2 tablespoons arrowroot flour (optional, I did not use for wraps)
• 2 teaspoons honey (or other sweetener, I did not use for wraps)
• 1 teaspoon vanilla extract
• Pinch sea salt
• Olive, coconut, or avocado oil for frying 

Directions:

Makes 6-8 crepes

1. In a medium-sized bowl, break the eggs and whisk them until they are well-mixed. Add the flour(s), honey, vanilla, and salt and combine well. You are done stirring when there are no lumps in the batter; it should have a similar consistency to a heavy cream.
2. Heat your pan hot enough that water will sizzle and dance if you flick a few drops on it. If you have a cast iron pan, definitely use it; its heftiness allows it to get very hot and hold its heat very evenly for great results. Brush your oil onto the pan.
3. Pour about ¼ – ½ cup of batter onto the pan and tilt and swirl it until it cannot get it any wider. Try to swirl it evenly so that it is nicely round, but don’t worry about it too much.
4. Flip the crepe when the top is shiny and the edges are quite dull—this should only take about one minute so don’t walk away!
5. Cook the other side for about one more minute.
6. Serve your crepes with whatever toppings you desire, either folding them in half or in quarters, or rolling them up into delicious little tubes.

Cookbook

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