1/2 cup almond flour
1/2 cup tapioca flour (or Arrowroot flour)
1 cup organic coconut milk (canned and full fat)
ghee (Grassfed Organic, slather that bread!)
- Pre-heat a 9.5 inch (or larger) nonstick pan or using this steel crepe panover medium heat.
- Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.
- After 2-3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).
- Serve immediately or cool the bread on a wire rack to maintain crispiness.