If there’s a chance to take out some wheat/gluten from my favourite dishes, I’m all over it. Although I don’t have CD, I believe many issues from gluten can go unnoticed or unrecognized as being gluten related, so staying away might just be a good option for you!
Hence, my gluten free crepes made with coconut flour. I haven’t always been a fan of coconut flour, but I guess it’s all in what you make & how you make it!
4 Eggs free range
2 Tbsp coconut flour
1 tbsp oil (I used melted coconut)
1/2 cup room temp water
Place in a blender or food processor and pulse on low until all chunks are gone. Easy pouring if you’re using a blender!
Heat up 6 inch pan (larger is fine too) on low to medium, use coconut oil on pan. Pour in the centre until you fill 3/4 of pan then circle pan around to spread the mixture. Should be nice and thin 😉
Cook for 2-3 minutes until it looks almost fully cooked through, then carefully flip and cook another minute or so on the other side.
Eat sweet or savoury, delicious either way
Sweet Option: Top with fruit of your choice, peanut butter or banana or your fav nut butter spread
Savoury Option: Blue Cheese & Pear sausage, avocado, mushrooms, cilantro & salsa