Looking for my favorite strawberry shortcake recipe, I found one factor I didn’t perceive I was missing: an outdated, dog-eared index card with directions unexpectedly scribbled on one side for these gluten- and dairy-free crepes. Years prior to now in California, a pal had shared the recipe as soon as now we have been every dabbling in paleo cooking, every of us just a bit decided for one factor starchy. Making these crepes remaining week for the first time in ages, they smelled as delicious as ever – quite a bit so I stuffed them with the strawberries I’d initially been saving for shortcakes. A heady, impulsive sacrifice I don’t regret one bit. To prime them off, I splurged on Cocojune’s Coconut Yogurt – an expensive nevertheless luxurious dairy-free substitute. There’s really none larger! Makes 4 pancakes.
Parts
4 eggs
2 tbsp water
1 tbsp coconut flour
2 tsp coconut oil, melted, plus additional for cooking
1 tsp vanilla extract sea salt
1/2 cup arrowroot powder (linked the one I buy)
latest strawberries for stuffing
yogurt and honey for topping
Directions
1. In a medium bowl, whisk collectively eggs, water, coconut flour, 2 teaspoons coconut oil, vanilla, and a pinch of salt. Add arrowroot powder and mix properly until batter is clear.
2. Heat an 8” skillet over medium heat and calmly grease with coconut oil.
3. As quickly as skillet is warmth, pour 1/4 cup batter onto the center and immediately swirl spherical to create a thin, even layer. Prepare dinner dinner for about 45 seconds until crêpe items, then flip and cook dinner dinner for yet one more 30 seconds.
4. Repeat until you’ve made 4 crêpes. 5. Fill crêpes with berries and prime with yogurt and a drizzle of honey.