Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour. Stir in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Cover one side of crepes with your choice of chopped fruits, nuts or jelly. Roll up and sprinkle with powdered sugar or top with whipped cream. Makes 4 crepes.
Mix cheese, yogurt, vanilla & almond meal.
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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 824 (81%)|
|Amt Per Serving||% DV|
|Total Fat 91.6g||122 %|
|Saturated Fat 64.4g||322 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 450.5mg||139 %|
|Sodium 283.3mg||10 %|
|Potassium 765.4mg||20 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 13.6g|
|Protein 31.8g||45 %|
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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: 1020
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