Coconut Crepes 201112063 Kim Dong Won ( K )

Ingredients

1 TBSP. Coconut Flour

1/16 tsp. baking powder

Two Egg Whites, from two eggs (OR, 3 TBSP. egg whites)

Two TBSP. Water (or Coconut Milk)

Method

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour batter on heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: Wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the toritilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling–anything you like!