1¾cupsmilk of choiceuse coconut or almond for dairy-free
2teaspoonsvanilla extract
1tablespoonhoney
½cupcoconut floursifted
4tablespoonsarrowroot starch
1teaspoonbaking soda
Butter or fat of choicefor cooking
Instructions
Put the eggs, milk, vanilla, and honey in a blender and blend until smooth. Add the sifted coconut flour, arrowroot starch, and baking soda. Blend until smooth.
Set a medium (6- to 8-inch) nonstick pan over medium heat and add a pat of butter or your fat of choice. When the fat is melted, pour enough batter into the pan to thinly coat the entire bottom of the pan. Swirl the batter around until it’s even. Cover with a lid and let cook for 2-3 minutes. Flip and cook for 1 minute to get a quick brown on the other side. Remove from the pan. Continue cooking crepes until all the batter has been used, adding more fat to the pan as needed. Serve as desired.