2 Tbsp(s)
2 large(s)
1/8 tsp(s)
1/8 tsp(s)
1/2 cup(s)
2 Tbsp(s)
1 pinch
100 g
0.75 g
0.5 g
113 g
1 g
Whisk eggs, butter, vanilla, nutmeg, and salt. Let stand 5 minutes.
Stir in coconut flour and coconut milk.
Heat 1 tsp. oil in a safe, nonstick skillet, turning to coat. Pour in about one quarter cup of batter. Quickly rotate the skillet so the batter forms a big, thin circle (about 7-8 inches).
When the crepe starts to bubble and edges begin to brown, flip it over; cook 1 or 2 minutes.
Repeat with remaining batter.
Serving size:
Calories: 193.2
Omega-6 / Omega-3 ratio: 16 : 1
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