Coconut Crepes

2 eggs 2 tbs butter, melted (or coconut oil) 1 tsp Splenda 2 tbs coconut flour, sifted 1/3 cup coconut milk

Blend together eggs, oil, and Splenda. Thoroughly mix in coconut flour. Stir in coconut milk. Heat 1 tbs. coconut oil in a small skillet. Pour a fourth of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Turn and cook other side. Cover one side of crepes with your choice of chopped fruit, ricotta cheese, or sugar-free jam. Roll up.

Servings: 4

Nutrition Facts Serving size: 1/4 of a recipe (2.1 ounces).  2.77 g. carbohydrate One of many possible fillings pictured here:  1/2 tbs. creme fraiche mixed with 1/2 tbs. sugar-free strawberry jam.  I used the "all fruit" brand of jam.  Of course, sour cream or Greek-style plain yogurt can be substituted for the creme fraiche.  The filling adds 3 carbs per crepe.  I consider two filled crepes a reasonable serving. Notes:  these crepes are delicate and take some coordination to produce.  If you want, just cook and use the batter as pancakes spread with sugar-free jam and/or the surprisingly low carb dairy product of your choice.  Even a tablespoon of whipped cream is only 1 extra carb.