Crepes

MAKES 6 CREPES • 

Simple crepes turn into a decadent, healthy breakfast when filled with homemade Cherry Berry Syrup and smothered in Coconut Whipped Cream. The batter will look watery, but don’t worry; it will thicken up nicely when cooked.

2 tablespoons coconut flour

4 large eggs

1 tablespoon coconut oil, melted over very low heat

½ cup water

2 tablespoons coconut oil

In a food processor, pulse together the coconut flour and eggs. Add the coconut oil and water and pulse until thoroughly combined.

Heat 1 teaspoon of the coconut oil in an 8-inch skillet over medium-low heat. Scoop ¼ cup of the batter onto the skillet, tilting the skillet to spread the batter to the edges of the pan. Cook until small bubbles form and burst on the surface of the crepe, then flip and cook the other side, 4 to 5 minutes total. Transfer the crepe to a plate.

Repeat the process with the remaining oil and batter, then serve.