Ingredients
1/2 cup Super Fine Almond Flour
1/3 cup Tapioca Flour
2 Tbsp Coconut Milk
5 organic eggs
1 Tbsp Organic Red Beet Power
1 Tbsp Organic Coconut Oil or Ghee, melted, plus more to grease pan
1/2 tsp Pink Himalayan Sea Salt
Fillings
Turmeric Tuna Salad — recipe here: [ Ссылка ]
Arugula
Sliced avocado
Directions
1. In high-speed blender, combine all ingredients (except fillings) for 1 minute or until fully incorporated. Allow batter to rest for 5 minutes.
2. Grease 7-in. ceramic pan with ghee or coconut oil and heat on medium-low.
3. Once hot, pour 1/4 cup crepe batter into pan, rotating pan quickly with wrist to coat a thin even layer on bottom. Cook about 1 to 1-1/2 minutes on first side until edges start to crisp up and lift easily. Gently flip crepe and cook 30 to 45 seconds more.
4. Repeat with remaining batter. Grease pan as needed in between crepes.
5. Place each cooked crepe on plate to cool. (Tip: Use parchment paper between each crepe to avoid sticking.)
6. Add fillings, roll up and serve!
