Cooking Instructions
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Step 1
Blend
Unsweetened Shredded Coconut (1 3/4 cups)
in a food processor.
Step 2
Mix coconut,
Tapioca Starch (1/4 cup)
, and
Pink Himalayan Sea Salt (1 pinch)
together.
Step 3
Add in
Large Eggs (4)
,
Honey (1 tsp)
,
Cashew Milk (1 cup)
, and
Coconut Butter (2 Tbsp)
. Whisk until well combined.
Step 4
Let the batter rest for 15-20 minutes at room temperature and whisk again.
Step 5
Cook the crepes on a good non-stick pan at about a medium-high temperature. For every crepe, you need only 1 teardrop of oil. Gently flip when bottom side is getting color.
Step 6
Serve with your favorite topping.
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