Gluten- and Dairy-Free Crêpes

Searching for my favorite strawberry shortcake recipe, I found something I didn’t realize I was missing: an old, dog-eared index card with directions hastily scribbled on one side for these gluten- and dairy-free crepes. Years ago in California, a friend had shared the recipe when we were both dabbling in paleo cooking, both of us a little desperate for something starchy. Making these crepes last week for the first time in ages, they smelled as delicious as ever – so much so I stuffed them with the strawberries I’d originally been saving for shortcakes. A heady, impulsive sacrifice I don’t regret one bit. To top them off, I splurged on Cocojune’s Coconut Yogurt – a pricey but sumptuous dairy-free substitute. There’s really none better! Makes 4 crêpes.

Ingredients

4 eggs

2 tbsp water

1 tbsp coconut flour

2 tsp coconut oil, melted, plus more for cooking

1 tsp vanilla extract sea salt

1/2 cup arrowroot powder (linked the one I buy)

fresh strawberries for stuffing

yogurt and honey for topping

Directions

1. In a medium bowl, whisk together eggs, water, coconut flour, 2 teaspoons coconut oil, vanilla, and a pinch of salt. Add arrowroot powder and mix well until batter is smooth.

2. Heat an 8” skillet over medium heat and lightly grease with coconut oil.

3. Once skillet is warm, pour 1/4 cup batter onto the center and immediately swirl around to create a thin, even layer. Cook for about 45 seconds until crêpe sets, then flip and cook for another 30 seconds.

4. Repeat until you’ve made four crêpes. 5. Fill crêpes with berries and top with yogurt and a drizzle of honey.