If, like us, you’re looking for ways to simplify in 2024, this 5-ingredient crepe from Kristin Cavallari’s Truly Simple is a must-try. The best part: simple is so not boring! This gluten-free crepe is both decadent and delicious thanks to the myriad toppings and sauces you can add.
Kristin calls this crepe her kids’ “favorite recipe in the entire book” and says each of the three personalizes it with their favorite flavors: “We do either scrambled eggs with bacon and hot sauce or go the sweet route with Warm Berry Sauce, the Honey Lemon Drizzle [both recipes in Truly Simple]…whipped cream, chocolate sauce, or even just a sweetened nut butter. The sky is the limit!” Pro tip: she suggests leaving out the vanilla if you’re making savory crepes. Enjoy!
Recipe (Makes 4 large crepes):
4 large eggs
1 tablespoon coconut flour
2 teaspoons virgin coconut oil, melted, plus more for the pan
1 teaspoon pure vanilla extract (if making sweet crepes)
Salt
½ cup arrowroot powder
- In a medium bowl, whisk together the eggs, coconut flour, coconut oil, vanilla, 2 tablespoons water, and a pinch of salt until well combined. Add the arrowroot powder and whisk until smooth.
- Warm a 10-inch skillet over medium heat. Lightly grease with coconut oil.
- Once the pan is hot, pour about ¼ cup batter on the skillet and immediately swirl it around on the pan so it’s covering the whole pan in a thin, even layer. Cook for 45 seconds, until it’s not liquid-y anymore, then flip and cook an additional 30 to 45 seconds. Repeat to make more crepes with the remaining batter, adding oil to the skillet as needed.
- Fill the crepes with the nut butter, berry sauce, and lemon drizzle, if desired, or your favorite ingredients. We fill our crepes, then roll them up, but you could also fold the crepes, then top them with your ingredients.
Recipe from TRULY SIMPLE. Copyright © 2023 by Kristin Cavallari
Photography copyright © 2023 by Aubrie Pick
Published by Rodale Books, an imprint of Penguin Random House, LLC.
Reprinted with permission.
More recipes from Kristin Cavallari:
Kristin Cavallari’s BLT Salmon Salad with Spicy Tomatillo Ranch