Description
These tigernut flour crepes are paleo friendly and nut free. They're made with tigernut flour, lightly sweetened with maple syrup and can be enjoyed with sweet or savory toppings.
Ingredients
Scale
- 1/2 cup tigernut flour (48g) sifted, spooned & leveled
- 1/4 cup tapioca starch (32g)
- 1/2 tsp cinnamon (optional)
- 1/8 tsp salt
- 3 large eggs
- 1/3 cup water (or nut milk)
- 2 Tbsp maple syrup
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
Instructions
- Place your frying pan on the stove top and preheat on medium heat. I like to use my 10.5" ceramic frying pans, as they are completely non-toxic and non-stick.
- In a small mixing bowl, combine the dry ingredients for the crepes. This includes the tigernut flour, tapioca starch, cinnamon and salt.
- In a larger bowl, combine the wet ingredients. This includes the eggs, water, maple syrup, avocado oil and vanilla.
- Pour the dry ingredients into the wet and whisk until smooth. Let the batter sit for 5 minutes to thicken.
- Grease your frying pan with a small amount of oil (I like to use coconut oil). Then pour just under 1/4 cup of batter onto the center of your frying pan. Grab the pan by the handle and turn it in a circular motion, allowing the batter to coat the entire bottom of the pan.
- Place the pan back on your stovetop and cook the crepe until it is nearly cooked through.
- Slide a spatula under the side of the crepe to peel it from the pan. Flip and cook about a minute more, or until done.
- When done, place the crepe on a large plate and then repeat the process until all of your batter is used up.
- Add your favorite fillings to the crepes and either fold or roll up and serve.