Makes 2 large crepes or 3-4 small
I had been meaning to experiment with arrowroot for quite some time. I don’t use arrowroot in my recipes because of its high level of starch, however it does appear to give recipes a finer texture more similar to that of regular wheat flour.
What You Will Need:
2 tbsp arrowroot powder
1 tbsp coconut flour
1.5 tbsp coconut cream
3 tbsp water (more if needed)
Coconut Ghee or butter for frying
1 apple, thinly sliced.
1/4 cup sliced ham
1/4 cup shredded aged cheddar if desired (may omit for those dairy free)
**optional: 1 tsp maple syrup
- In a medium to large mixing bowl, mix eggs, arrowroot and sifted coconut flour. Mix well
- Add in cream and water
- Mix all ingredients until there are no lumps. You may wish to add more water if your batter does not appear thin enough. It should be thinner than a regular pancake recipe
- Heat a medium-large frying pan on medium. Coat with a small amount of butter or coconut ghee. Do not have your heat on high, they will burn!
- Place enough batter to thinly cover the frying pan. The more batter you add the thicker it will be, so it depends on your preference for thickness how much to add, but ensure it covers the whole pan
- Heat for about 3 minutes on the first side, until bottom solidifies.
- Gently release edges from pan with a spatchula and flip to other side. This may take 1-2 flippers to do.
- To fill the crepe, place on plate and place about half the apple, ham and cheddar in centre (less for smaller crepes)
- Roll the flat crepe with filling to emulate a wrap or rolled crepe.
- If desired, dazzle a tsp of maple syrup on top of rolled crepe for extra sweetness