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!
Ingredients
3 eggs ½ cup (55 g) almond flour 1 tablespoon & (15 ml) water, optional 1 tablespoon (21 g) honey ½ teaspoon salt ghee for cooking until all the batter has been used.
Instructions
1. Combine all the ingredients together in a mixing bowl, and whisk thoroughly
2. (If the batter is too thick, add in the water
3. ) Refrigerate the batter for 10-15 minutes to allow it to settle
4. Use the ghee to grease a stovetop non-stick pan over medium heat, and spoon the batter in to form each round crepe
5. When one side is golden, flip the crepes and cook the other side
6. Repeat this process
Yield
4 large crepes
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
