Melt 1 tbsp of butter. Whisk the melted butter, eggs, Splenda, vanilla, salt and coconut milk together.
Add in the almond flour and mix well.
Grease a frying pan and set your heat to medium high.
Use a laddle to spoon your batter into the hot pan. Tilt your pan around to help the butter spread out into a thin even layer.
Cook for about 2 minutes until the bottom is light brown. Use a spatula to flip in one quick motion.
Yields 6 crepes.
Adapted from http://swisspaleo.ch/paleo-blueberry-breakfast-crepes/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 185 (75%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 20.2mg||6 %|
|Sodium 176.2mg||6 %|
|Potassium 353.2mg||9 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 9.1g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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