Updated: Apr 17, 2022
Prep Time: 10 Mins
1 cup unsweetened almond milk
1 cup fine almond flour
1/2 cup tapioca flour
1 pinch sea salt
1 to 3 tsp block butter for cooking the crepes
Add all ingredients into a bowl and blend until smooth.
Grease non-stick frypan or crepe maker with butter and increase heat to hot
Pour 1 cup batter slowly in center of the frypan or crepe maker, and allow the batter to naturally run outward and smooth with leveler stick if you have one.
Cook until bubbles rise to the surface of the crepe and the sides firm up.
Carefully flip and cook an additional 30 seconds to 1 minute, – until crepe is cooked through. Repeat for remaining batter.
Fill with toppings of choice and roll/fold and serve.
Recipe inspired by;
You can find my Roddo's Rules video where I make delicious Can Do Crepes here
Rod Bucton caught the outdoor adventure bug at a young age while growing up on his family's farm near Port Macquarie NSW. This now includes surfing, mountain biking, skateboarding, ocean paddling and trail running. After recovering from Lyme-like disease Rod has reshaped his life with a focus on achieving optimal health and fitness with an unconventional approach to food and exercise.
Rod now coaches middle aged women to do the same preparing them for a life of bucket list adventures.