1tablespoontapioca flour or starchI use this brand
1tablespoonsweetener of choicefor low-carb, use stevia or erythritol. for paleo, use honey or maple syrup
3tablespoonscoconut or almond milkor enough to thin the batter out to a thin consistency that can be poured easily, but not too liquidy
2tablespoonscoconut or almond milkor enough to thin out the filling to the desired consistency
1teaspoonsweetener of choicefor low-carb, use stevia or erythritol. for paleo, use honey or maple syrup
1/2cupraspberriesfresh or frozen (60 g)
Mix egg, coconut flour, tapioca flour and sweetener together in a bowl.
Add coconut or almond milk in, a little at a time, and stir until combined. Add enough to thin the batter out. You want the batter to be fairly thin, so you can pour it freely to make a thin crepe. However, if you add too much liquid, the crepe will not stay together.
Heat a nonstick pan over medium heat with a little coconut oil.
Add in half of the batter and cook until the edges begin to brown. Flip and cook until the other side begins to brown.
Repeat for the second crepe.
For the filling, add cocoa powder, almond butter, sweetener and coconut milk together. Stir until combined. Add additional milk in, if you want to thin out the mixture.
If desired, add in raspberries and mix further.
Add chocolate almond butter mixture inside the crepes. Add in raspberries and fold crepe over the filling. Enjoy!
Nutrition Facts for Low-Carb, assuming erythritol is used as sweetener (per crepe, recipe makes 2 crepes): 13 g fat, 25 g total carbs, 8 g fiber, 6 g erythritol (11 g net carbs), 9 g protein