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Paleo Crepes with Almond Flour (Gf & Df)
Ingredients
  • subheading: Crepes:
  • 3 large eggs
  • 1 cup (235 ml / 228 g) plant milk (I use fresh almond milk)
  • ⅓ cup + 1 tablespoon (40 g) Bob's Red Mill blanched almond flour (or almond or hazelnut meal)
  • ⅓ cup (48 g) Bob's Red Mill cassava flour (or try a GF AP blend)
  • 3 tablespoons (23 g) Bob's Red Mill tapioca flour (or try arrowroot flour)
  • ½ teaspoon fine sea or kosher salt
  • 2 tablespoons (27 g) melted ghee, plus a little more for cooking the crepes (or butter, coconut oil, or plant butter)
Steps
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