Easy to make one bowl paleo crepes with blackberries & yogurt make for the perfect breakfast or brunch. Makes excellent leftovers too.
- 2 eggs
- 1/3 cup almond flour blanches, super fine
- 1/3 cup tapioca flour
- 1/2 cup coconut milk
- 1 cup water
- pinch salt
- 2 tbsp avocado oil
- 2 cups blackberries fresh, frozen or canned (use fresh or frozen for Paleo recipe)
- 2 tbsp maple syrup (optional paleo sweetener if use fresh or frozen blackberries)
- 1 cup yogurt use vegan yogurt for dairy free version or Greek yogurt for regular, use cocnut whipped cream or paleo coconut yogurt for paleo version
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In a large bowl combine almond flour, tapioca flour, eggs, coconut milk, water and salt. Whisk until smooth. Add 1 tbsp avocado oil and mix.
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Heat pan over medium heat. Once hot add 1 teaspoon avocado oil. Once oil is hot add 1/4 cup batter, quickly moving your wrist to turn the pan so the batter spreads evenly.
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Cook 2 minutes on the first side, running a spatula around the sides of the crepes to separate it. Once crepe has bubbles forming on the top it is ready to be flipped over. Flip and cook for an additional minute.
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Repeat until batter runs out.
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In a small pot bring the fresh, frozen or canned berries to a boil, reduce heat and simmer until slightly reduced. To make this recipe paleo use fresh or frozen berries, adding 1-2 tablespoons maple syrup as a sweetener.
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Serve crepes topped with a dollop of yogurt and spoonful of blackberry reduction. Use coconut whipped cream or coconut yogurt to make this paleo. Roll up and enjoy!