My mum made some delicious crepes with pulled pork for my birthday so I thought I’d have a crack at my own. I didn’t want to use too much arrowroot starch but coconut flour can be a total bit$h to cook with without it. I tried a couple at the start without the arrowroot starch, hot tip…. Just don’t. They were a disaster. Trav still ate them but they were not crepe-like, they were a pile of broken bits. Much like my ego was starting to become.
These can be used like a tortilla and I totally intend to crack them out for a Mexican fiesta feast one night. I think they would work brilliantly as chicken enchiladas or quesadillas. You could also make them a sweet crepe and shove all sorts of fab poached fruit inside.
1/2 cup coconut flour
1/2 tsp garam marsala (optional- you can omit completely or replace with cinnamon for a sweet crepe)
Salt & pepper
2 cups Coconut milk (or milk if your choice)
2 tbs Arrowroot starch (cornflour would work too, some flavorless whey might work too, I haven’t tried, let me know if you do)
Makes about 15 crepes
Pop everything into the food processor & blend until smooth. Heat a small frypan & add a dash of coconut oil. Pour in the crepe batter & swirl it around the pan to form a thin, even layer. Now the trick to being able to flip these suckers without them ending up as a pile of scramble is to let them cook almost all the way through before you attempt the flip. They should be browning around the edges, then you can flip them and cook briefly on the other side. We filled these lovely morsels with some pulled pork & salad but they would be pretty devine filled with berries & yoghurt drizzled with chocolate sauce…. Just sayin.1