Crepes
Prep:
|
Cook:
4 large crepes
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Ingredients
3 eggs
½ cup almond flour
1 TBSP water, optional
1 TBSP honey
½ tsp salt
ghee for cooking
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3 eggs
55 grams almond flour
1 TBSP (15 ml) water, optional
1 TBSP (15 ml; 21 g) honey
½ tsp salt
ghee for cooking
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Combine all the ingredients together in a mixing bowl, and whisk thoroughly.
- Refrigerate the batter for 10-15 minutes to allow to settle.
- Use the ghee to grease a stovetop non-stick pan over medium heat, and spoon the batter in to form each round crepe.
- When one side is golden, flip the crepes and cook the other side.
- Repeat this process until all the batter has been used.
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Nutritional Info
Storage
Notes
You can make these crepes and enjoy them fresh, or freeze them for a rainy day! They are great to use as wraps for a quick lunch, or eat them with berries and honey for a breakfast delight!
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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