Coconut Flour Crepe's with Maple Pecan Glaze

I eat these crepe's, or some version of them, at least once a week.

Its one of the few things that keep me full for several hours. Even a 500 calorie protein shake doesn't fill me up like this.

And my two kids that eat eggs always seem to want to share so they must be pretty good.

Enjoy!

Mama's Coconut Flour Crepe's with Maple Pecan Glaze - Candida Diet Friendly with maple pecan butter glaze

by MamaChanty

Prep Time: 10 minutes

Cook Time: 3 minutes per crepe

Keywords: fry breakfast candida-diet friendly gluten-free low-carb paleo egg coconut flour

6058070

Ingredients (5 crepes)

• 2 Tbsp organic coconut flour
• 1 Tbsp arrowroot powder
• pinch fine sea salt
• 1/2 tsp baking powder
• 4 drops liquid Stevia
• 1 tsp maple (or vanilla) extract - optional
• 3 free run eggs
• 1/2 cup unsweetened almond milk
• 1 Tbsp butter or coconut oil, melted

Instructions

Coconut flour Crepe's

Heat a frying pan to medium heat.

Beat eggs. Add Stevia, almond milk and butter or coconut oil.

Combine dry ingredients.

Add wet ingredients to dry ingredients and whisk together until fully combined.

Let stand for 10 minutes to let coconut flour/arrowroot thicken.

Coat frying pan with coconut oil before frying each crepe.

Pour 1/5 of the butter (about 1/3 cup) into the skillet. Roll around the batter until it covers the entire pan.

Let cook until fully cooked through (approx. 2 to 3 minutes). Flip and let cook on the other side for 1 minute. Don't try and flip too soon or it will fall apart.

Remove and serve with topping of choice.

Pecan/Maple Butter Glaze

1 1/2 Tbsp butter or coconut oil

1 tsp maple extract

1/2 Tbsp unsweetened almond milk

10 pecans

1/8 tsp Guar Gum

Combine first 4 ingredients in a microwave safe bowl. Microwave for 30 seconds. Remove and stir. Add Guar Gum. Stir. Microwave for an additional 20 seconds. Use as a topping on Crepes.

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