30 Second Microwave Paleo Crepes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Strawberries

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 tsp Coconut milk, full-fat

• Condiments

  • 1 1/2 tsp Honey, raw

• Baking & Spices

  • 1/4 tsp Baking powder
  • 2 tbsp Coconut flour
  • 1/8 tsp Salt
  • 1 Square dark chocolate

• Nuts & Seeds

  • 1 Tablespooon chia seeds

Found on physicalkitchness.com

Description

Ingredients

• 3 eggs
• 2 tablespoons coconut flour
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup strawberries
• 1½ teaspoons raw honey
• 1 tablespooon chia seeds
• 1 square dark chocolate
• 1 teaspoon full-fat coconut milk

Directions

• To make the strawberry chia seed spread, puree one cup of strawberries with 1½ teaspoons raw honey.
• Pour into a plastic container, bowl, or mason jar and add one tablespoon chia seeds. Mix well
• Refrigerate at least 30 minutes, in order for the chia seeds to soak up most of the liquid
• To make the crepes, crack three eggs into a small food processor or blender
• Add the coconut flour, baking powder, and salt. Puree until smooth (this should take 15 seconds or less)
• Place a small, square piece of parchment paper on the glass microwave disk or a flat, microwave-safe plate. Pour 2 heaping tablespoons of the crepe batter directly on the parchment paper and using the bottom of a spoon, gently but quickly spread the mixture evenly to form a small, thin circle
• Microwave for 25-30 seconds, until the center of the crepe is fully cooked
• Spoon 1-2 tablespoons of the strawberry chia seed spread in the middle of the crepe and fold in each end.
• Optional chocolate drizzle: break off square of dark chocolate ( 65% cocoa or higher) in a microwavable bowl and add one teaspoon full-fat coconut milk. Microwave 15 seconds, then stir. If the chocolate has not completely melted, microwave another 10-15 seconds. Let cool slightly then drizzle over the top of each crepe