Incredients:
- 2 large eggs
- 1 cup light canned coconut milk
- 2 tablespoons avocado oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup cassava flour
- Pinch of salt
Instructions:
- Preheat a frying pan on medium heat and lightly grease it with a small amount of coconut oil.
- In a mixing bowl, whisk together the eggs, coconut milk, avocado oil, maple syrup, and vanilla extract until smooth.
- Gradually sift in the cassava flour and salt, whisking until the batter is smooth and free of lumps.
- Pour about 1/4 cup of batter onto the preheated pan, tilting the pan to spread the batter evenly.
- Allow the crepe to cook until the edges start to lift, and the crepe is almost fully cooked.
- Flip the crepe and cook the other side until lightly browned.
- Serve warm, rolled up with your favorite fillings, such as jam, fresh berries, or coconut cream.
