1/2 cup coconut milk
2 Tablespoons melted butter ( I substituted melted coconut oil)
4 Tablespoons coconut flour
8 egg whites
IN a large bowl, slowly pour the coconut milk and butter over the coconut flour, whisking and mashing with a fork so a smooth paste forms.
Briskly whisk the egg whites so they get nice and frothy. Pour the egg whites in with the coconut paste in four additions, whisking well with a fork or whisk between each addition. Adding the egg whites slowly ensures that the batter will be smooth; otherwise, coconut flour can clump together and be lumpy.
Add a TBSP of oil or butter to a 10-inch skillet over medium heat. Pour just enough batter in the pan to coat the bottom (you should have enough better to make 4 crepes). Quickly swirl the pan around so the batter spreads evenly.
If necessary, after one minute you can gently loosen the edges of the crepe by sliding a rubber spatula underneath the crepe to prevent sticking.
After 3 minutes, flip the crepe with a large, flat pancake turner or spatula. If you are adding a filling that you want to warm up, you can add it now across the middle of the crepe and put the lid on the skillet. If you are not adding a filling, it is not necessary to put the lid on the skillet. Either way, cook for 2 more minutes, then fold the crepe and slide it out of the pan.
For the Filling (I usually double this):
Sarah Fragoso's Fried Apples
3-4 small organic apples, thinly sliced (about 3 cups)
2 tablespoons coconut oil
¼ cup raisins
½ tablespoon cinnamon
2 tablespoons canned full fat coconut milk
In a medium sized saute pan, heat the coconut oil over medium heat. Add the apples and saute for about 5 minutes or until they start to soften. Add the raisins and cook for 2-3 more minutes. Add the cinnamon, mix well and add the coconut milk. Stir the coconut milk in with the apples just until warm and serve. Serves 4.