1/3 cup blanched almond flour
1/3 cup tapioca flour
½ cup coconut milk
1 cup water
pinch of salt
1-2 Tablespoons avocado oil to the batter (+ more for the pan)
2 cups blackberries fresh, frozen or canned (use fresh or frozen for Paleo recipe)
2 Tablespoons maple syrup (optional paleo sweetener if using fresh or frozen blackberries)
1 cup dairy free yogurt, whipped cream, coconut whipped cream, cream cheese or sour cream
In a large bowl, combine almond flour, tapioca flour, eggs, coconut milk, water and salt. Whisk until smooth. Add 1 Tablespoon of avocado oil and mix.
Heat a large pan over medium heat. Once hot, add 1 teaspoon of avocado oil. Once oil is hot add ¼ cup batter, quickly moving your wrist to turn the pan so the batter spreads evenly.
Cook for 2 minutes on the first side, running a spatula around the sides of the crepe to separate it. Once the crepe has bubbles forming on the top it is ready to be flipped over. Flip and cook for an additional minute.
Repeat until batter runs out.
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.
Serve crepes topped with a dollop of yogurt and spoonful of blackberry reduction. Roll up and enjoy!