High Protein Crepes
My favorite breakfast growing up was Crepes. I loved how you could fill them with your favorites from yogurt and berries for a sweet crepe or eggs and sausage for a more savory crepe. I always topped them off with maple syrup. When I went gluten free and dairy free I had to find an alternative. I hope you enjoy them as much as I do!
- 4 eggs
- 1/2 cup tapioca flour
- 1 TBSP coconut flour
- 1 TBSP coconut oil melted
- Combine all ingredients together, use 1/4 cup of batter per crepe in a skillet or tortilla press.
Stuff your crepe with your favorite filling. My favorites are applesauce or scrambled eggs and sausage. You can also use these in place of tortillas and sandwich wraps. Enjoy!