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Ingredients 0/6
Why This Recipe Works
These crepes are perfect for anyone avoiding flour or gluten. They are light, tasty, and easy to make with common ingredients you might already have. Plus, they offer a fresh twist on the classic crepe experience without compromising flavor or texture.
Helpful Kitchen Tips
- Use a non-stick pan to prevent sticking and make flipping easier.
- Cook on medium heat to ensure the crepes cook evenly without burning.
- Let the batter rest for a few minutes before cooking to improve texture and make spreading easier.
- Cook on medium heat to ensure the crepes cook evenly without burning.
- Let the batter rest for a few minutes before cooking to improve texture and make spreading easier.
Step 1
Combine the water and ghee in a bowl. Crack in the eggs and beat everything together until the mixture looks a bit frothy. Next, add the tapioca flour, coconut flour, and a pinch of sea salt. Whisk it all until the batter is nice and smooth.
Step 2
Heat up an 8-inch nonstick pan over medium-low heat. Once it’s warm, pour about 2 tablespoons of batter into the center. Tilt the pan gently to spread the batter evenly across the bottom. Let it cook for around 30 seconds, then carefully flip the crepe and cook the other side for another 30 seconds.
Step 3
When it’s done, slide the crepe onto a plate and keep going with the rest of the batter until you’re all set.
Serving Combinations
Serve these crepes with fresh fruit, a drizzle of honey, or your favorite nut butter. They also work well with savory fillings like sautéed vegetables or cheese. Keep toppings simple to let the unique texture shine.
Storing Food Safely
Store leftover crepes in an airtight container in the refrigerator for up to two days. To reheat, warm them gently in a pan or microwave until soft. Avoid stacking too many at once to prevent sticking.
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