cook at medium low heat
- 6 large eggs
- 1 cup water
- 2 tablespoons coconut flour, sifted
- 2 teaspoons coconut oil, melted
- 2 cups arrowroot powder
- ¼ teaspoon sea salt
- Coconut oil or butter for pan
Whisk the crepe ingredients together in a bowl. Let sit for 10 minutes while the skillet heats so the coconut flour can absorb the liquid, then whisk again.
Heat skillet over medium-high heat.
Melt a small amount of oil or butter in the pan, swirling to coat the bottom and sides.
Pour ¼ cup of the batter into the hot pan.
Cook for 1 minute until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a plate.
Continue with the remaining batter, stacking the crepes on a plate as you work. Add a little more oil to the skillet every 3-4 crepes or if they begin to start sticking.
