This past weekend I decided to make crepes. There are so many toppings and ways to make these! They are light, yet filling.  When I have visitors here in SoCal, one of the places I like to take them is to a creperie.  The place has great coffee and a wide variety of crepe options.  Crepes can be sweet or savory. See below for some options to fill the inside.

crepes, banana pecan, gluten free crepes, grain free options, little sprouts kitchen, paleo, breakfastCrepes

3 eggs
½ cup coconut milk
½ cup almond flour
1 tbsp coconut flour
¼ teaspoon salt
½ tsp vanilla extract
Ghee, to grease skillet

1. Combine ingredients in a medium sized bowl and whisk together.
2. Heat a large skillet on medium high heat. Wait until it heats completely. Add a little ghee to grease the surface.
3. Pour batter into a large, thin circle. Allow to cook for about 1 ½ minutes, until the edges look cooked.
4. Carefully use a spatula to flip and cook the other side for another minute. Slide finished Crepe off skillet onto a plate.
5. Add filling of choice and fold. Serve.

There are a lot of filling options to enjoy with this recipe. Pictured is Banana Pecan. You can use a variety of fruits to make sweet crepes, or add scrambled eggs with bacon for something more savory. Toss a little ham and spinach in there and you have a lunch option too.

For the Banana Pecan, I combined maple syrup with sliced banana and crushed pecans. For strawberries and cream, combine sliced strawberries, 3 tbsp of full fat coconut milk cream, and 1 tbsp of honey.

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