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
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
