1/4 c. organic Rye flour
1 tsp. Sea Salt
2 tsp. freshly ground Flax Seeds
1/4 c. Blue Cornflour
1 tsp. Baking Powder
1/2 tsp. Psyllium Husk Powder
4 Pasture-rasied Eggs, lightly beaten
1 c. Almond or Coconut Milk
2 Tbs. melted Coconut Oil+ 2 tsp. for pan
Mix dry ingredients in a bowl. Add wet ingredients and mix well. Let stand 20 - 30 mins.
Coat a crepe or small saute pan with a little of the coconut oil over medium-high heat. Wait 2 minutes and pour enough batter to coat bottom of pan. Swirl to even out crepe.
Cook until edges turn brown, and flip. Cook for another 20 seconds or until brown.
Remove from pan. Since crepe is not sweet, you may fill it with your favorite savory or sweet filling.
Note: Add 1/8 tsp. Monk Fruit or 1 packet Stevia to 2 c. of Marion Blackberries, simmer on med-low heat while the crepes cook. Place berries in the crepe, and pour the juice on top.
~ Bon Apetit! ♥