UNITS USED:Large Bowl
- 6 Eggs
- 1 tbsp. coconut oil
- ½ tsp vanilla essence
- 1 tbsp. coconut cream
- 1 tsp honey
- 3-4 tbsp. coconut flour
Get the large insulated bowl and combine the eggs with the coconut oil, vanilla, coconut cream and honey. Whisk until light and frothy.
Add the sifted coconut flour and combine. The consistency of the batter should be the same as normal crepe batter. It should coat the back of the spoon but be quite thin.
Heat a little oil in a large skillet on medium heat and pour about 3 tbsp. of batter into the large skillet.
Lift the large skillet by the handle and roll the batter over the surface of the large skillet until the whole surface is covered. It only takes around one minute for the crepe to brown on one side.
Turn it over and lightly brown on the other side.