These Egg Crepes are based on this recipe at Simply Sugar & Gluten-free. I made some changes, since you know I can't make anything without coconut flour, or lately tapioca flour either ;-) I also added a little ghee (which is casein-free) for a buttery flavor, and I played around with the ingredient ratios.
My 7 year old, Zoe, was nearly ecstatic, she loved them so much, and I have to say I was thrilled myself. Thanks for being my inspiration, Amy!
Separate 8 eggs. Add the whites to the blender with:
4 whole eggs
1/4 cup water
1 tbsp ghee (which is casein-free) or substitute coconut oil
20 drops vanilla liquid stevia
1/8 tsp sea salt
3 tbsp arrowroot flour
3 tbsp coconut flour
Use your favorite small (I used stainless) frying pan.
Preheat your pan over close to medium heat.
Grease the pan well between each egg crepe with coconut oil.
Pour your batter so that there is about an inch remaining between the crepe and the outside of the pan.
Lift the pan and swirl the batter around, to fill in the extra space slightly.
Set your timer and let the crepe sit on the first side for about 30 seconds. (you may need more or less time, depending on how hot your pan is)
Flip your crepe (I used a plastic spatula) and wait only a few seconds, then roll it up or fold it.
Keep the crepes covered (like with an upside down plate) while you're making more, to keep them hot.
Makes about 15 crepes, or about 4 servings.
We topped ours with some strawberry jam and water that I gave a quick puree in the blender.