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Ingredients
- 3 large eggs
- ¾ cup (180ml) milk
- ½ cup (60g) all-purpose flour
- 1 tbsp. coconut sugar
- ¼ tsp. salt
- 2 tbsp. butter, unsalted, melted + 1 extra tablespoon for cooking
- 4 tbsp. lemon juice, for serving
- 4 tbsp. coconut sugar, for serving
Prep Time:
5
Minutes
Directions
Cook Time:
10
Minutes
- In a large bowl, whisk the eggs with the milk. Add the flour, coconut sugar and salt, and whisk to form a smooth batter. Mix in the melted butter.
- Heat a large non-stick skillet over a medium-low heat. Grease the pan with a little of the extra butter and distribute evenly throughout the skillet.
- Pour ¼ cup of batter into the center of the skillet and swirl the skillet, tilting it to distribute the batter evenly across the base of the skillet.
- Cook for 60-90 seconds until lightly browned, then gently flip the crepe over with a spatula. Cook for a further 45-60 seconds until the crepe is cooked through and browned. Repeat this process with the remaining batter.
- To serve, drizzle the crepes with lemon juice and top with sugar.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
