Beet or Spinach Crepes

Ingredients
  • 4 large eggs
  • 2 cups milk (coconut, rice, almond – or dairy)
  • 4 Tbsp coconut oil (3 TB for batter, 1 TB for pan)
  • 2 cups rice flour
  • 1 teaspoons kosher salt
  • 2 ounces of grated raw beet or cooked chopped and drained spinach (optional)
Method

Crack eggs into a large bowl. Whisk until homogenous. Add the milk and melted coconut oil. Whisk to combine. Add flour & salt. Whisk until smooth. Let sit for at least 30 minutes up to overnight. If resting overnight, cover with plastic wrap.  (If using grated beet or spinach, use a blender to make the batter. Simply add all ingredients into the blender and blend until homogenous.)

Before cooking the crepes, check the consistency of the batter. It should be very similar to thick heavy cream. If the texture is too viscous, add a little more milk, 1 tablespoon at a time.

Heat one teaspoon of coconut oil in a small non-stick frying pan on a medium-high heat.  Once the pan is hot and the coconut oil is melted, make sure the pan is completely covered by the oil. Wipe out any extra oil with a paper towel if necessary.  Gently pour ¼-½  cup whisked batter into the pan (depending on pan size), using your wrist to turn the pan constantly until the batter is distributed. Cook about 1 minute per side.  Run a spatula around the edges of the crêpe to separate it from the pan, before carefully flipping it over to cook it on the other side for another minute. Cool on parchment paper while you make the rest of the crepes.

FILLING OPTIONS ARE ENDLESS.  UNDERSTANDING LAYERING CONCEPT IS MOST IMPORTANT.

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