Instructions

1. Start by breaking the eggs into a large mixing bowl. Whisk the eggs well and then pour in the milk and vanilla extract. Mix well and set aside.
2. In a small bowl, mix the coconut flour and arrowroot powder (if using). Slowly pour the dry ingredients into the egg mixture and whisk until the crepe batter is completely mixed and no clumps remain.
3. Let the batter set for 5 minutes. This allows the coconut flour to absorb the liquid, resulting in a thicker batter.
4. Heat a pan to low-medium heat. Brush the pan with melted butter or coconut oil.
5. Then, pour 1/8 cup of the batter into the heated pan. Lift the sides of the pan so the batter spreads over the surface to create a crepe. Cook for 2-3 minutes, or until the crepe is well cooked on the first side. Then, flip the crepe and cook an addition 30 seconds to a minute to finish cooking the second side. Remove the crepe from the pan and continue cooking the batter until it’s all used up.