Gluten Free Crepes with Fruit & Cashew Coconut Cream
- 2 eggs
- 2 cups rice flour
- 2 cups coconut milk (or alternative milk of your choice)
- ¼ cup coconut oil, ½ tbsp for each crepe
- fruit of your choice
- cashew coconut cream
Step 1 – Mix eggs, coconut milk and rice flour except oil with a whisk until smooth.
Step 2 – Heat a pan on medium heat and pour ½ tbsp oil in it.
Step 3 – When the oil is hot pour a ladle of batter on the same point in the pan and roll the pan from side to side to give the batter a round shape.
Step 4 – Cook it for 1 or 2 minutes. Just check the bottom with a wooden spatula when it releases and flip when it has the nice color you want.
Step 5 – Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate.
Step 6 – Repeat the same steps until you finish all the batter pouring ½ tbsp coconut oil in the pan each time.
Step 7 – Serve these right after you make with fruit and cashew coconut cream.