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 tsp kosher salt
- 2 oz grated raw beet or cooked chopped and drained spinach (optional)
Instructions
Create Batter
- 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.
- If using grated beet or spinach, use a blender to make the batter. Simply add all ingredients into the blender and blend until homogenous.
- Let sit for at least 30 minutes up to overnight. If resting overnight, cover with plastic wrap.
Cooking Crepes
- 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.
Notes
FILLING OPTIONS ARE ENDLESS. UNDERSTANDING LAYERING CONCEPT IS MOST IMPORTANT.
