cinnamon chai crepes (grain free, scd diet)
these coconut flour crepes are light and fluffy, and they have an amazing cinnamon-chai flavour that pairs perfectly with warm, baked apples and a dollop of yogurt.
Servings: 9 crepes
Ingredients
- 2 + 1/2 tbsp coconut flour
- 1/8 tsp baking soda
- 3 tbsp honey
- 1 tbsp avocado oil + more for frying
- 3 eggs
- 1/2 cup water
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- baked apples for topping/serving
- yogurt for topping/serving
Instructions
- Start by mixing the flour with the spices in a medium-sized bowl.
- Add the water, oil, and honey and continue to mix.
- Whisk in the eggs and mix until well combined.
- Heat up a tbsp of oil in a cast iron pan on the stove top over medium-low heat (you will want to add oil for each crepe so they don't stick, if you're using a cast iron pan).
- Place just under a 1/4 cup of batter per crepe at a time, making a small circle with each crepe. Allow to it bubble, approx 3-4 minutes per side, before flipping. It's a slow and delicate process!
- Repeat until batter is done.
- Serve with warm baked apples, yogurt and honey.