PALEO CHOCOLATE COCONUT CREPES – Wendy Blanchard, M.S., INHC

For Breakfast or Brunch! Use organic, when possible!

Wet Ingredients

½ cup + 3 tablespoons unsweetened almond milk
½ cup egg whites
1 tablespoon honey
1 tablespoon coconut oil
Crepe Dry Ingredients
2 tablespoons coconut flour
2 tablespoons cacao powder
¼ teaspoon baking powder
¼ teaspoon finely ground flax seed
Non-stick coconut spray

Chocolate Sauce
2 tablespoons cacao powder
1½ tablespoons water
3/4 T. honey

VARIATIONS:
Strawberry Filling
¼ cup dairy-free cream cheese
1 tablespoon low sugar strawberry jam

Carmelized Bananas

Melt 2 T. coconut butter in a skillet. Once melted, add 2 sliced bananas and 2 T. coconut sugar. Cook until golden and syrupy. It takes about 5 minutes, and if desired, sprinkle with pumpkin pie spices or cinnamon!

INSTRUCTIONS:

Add wet ingredients to a medium-sized mixing bowl and mix with a whisk.
Add dry ingredients, then whisk until smooth. Set aside for 8-10 minutes until thick. The consistency needs to be a bit thinner than pancake batter.
Preheat a 10-inch non-stick pan on medium-low heat, and when pan is heated, spray with non stick cooking spray.
Pour batter into a ¼-cup measuring cup, then pour from the cup into the pan.
Moving quickly, pick up the pan and angle it, turning in a circle to allow the batter to run along the sides. Set back on the stove and cook for 5-6 minutes. You do not want the crepe to begin cracking. This is a sign that it was cooked too long. Once the crepe is firm, you will know that it is ready.
Next, lift the sides with a plastic spatula and begin rolling the crepe in on itself and then carefully transfer it to a clean plate.
Wipe the pan clean and start again.
Prepare the chocolate sauce by combining the ingredients in a small bowl, and do the same with the strawberry filling.

To your wellness!

Love and blessings,

Wendy