I can see these crepes becoming my new favorite thing.
Crepes are so incredibly easy to make.
And versatile. I’m big into versatile foods.
Crepe batter is made with few and simple ingredients and they are kind to whatever you top them or fill them with.
Crepes can be dressed up with anything you like.
Sweet or savory.
Layered, rolled, flat…topped with mounds of coconut whipped cream, syrup, powdered sugar and lemon, filled with fruit, filled with chocolate, filled with vegetables, filled with meats…you name it, your options are only limited to your imagination.
Monday, I topped mine with ripe bananas sauteed in dairy free butter and coconut sugar. Amazing.
Tuesday, I topped them with coconut sugar powdered sugar and a squeeze of lemon. Delicious and refreshing.
They keep well in the fridge if you don’t use them all, but I doubt you’ll have a problem with that.
Grain Free & Dairy Free Crepes
*Makes 8 Crepes
1/2 Cup of Sweet Potato Flour
1 Tablespoon of Coconut Flour
2 teaspoons of Pure Vanilla Extract
Dash of Sea Salt
3/4 Cup of 100% Coconut Milk
2 Tablespoons of Water
Dairy Free Butter for Frying
Whisk the flours, eggs, vanilla, salt, coconut milk, and water together well. I also whisked it every time I scooped batter to make a crepe.
Heat a non-stick skillet or crepe pan on medium heat. Add about 1/2 teaspoon of dairy free butter to the pan and allow it to melt. With a 1/4 measuring cup, pour crepe batter into the pan and swirl lightly to coat bottom of pan. After a minute or so when you can see tiny bubbles begin to form, flip crepe. They fry very quickly.
For the Banana Topping:
2 Ripe Bananas, sliced
2 Tablespoons of Dairy Free Butter
1/4 Cup of Coconut Sugar
Heat the butter and sugar in a small pan until melted and lightly caramelized. Add the bananas and toss gently.