Lemon Butter Coconut Crepes {Gluten-Free Goodness}

Warning... this is not an "eating clean" recipe! But it sure was tasty... 

Let me first start by saying that my M.I.L. (mother-in-law) makes some of the best crepes known to humanity. They're fluffy and filled with as-many-berries-as-you-can-stuff-in-it tasty compote. 

And they are OMG good. 

I always looked forward to crepe day at their house- but alas... her crepes are not gluten free, so I haven't been able to enjoy them in well over a year. 

Then I was like... duh Anna... I can make these myself. 

So I did. 

...and here's how I did it!

Crepe Ingredients: 

- 4 eggs (I use big hefty brown cage-free eggs... because it totally does matter)

- 2 tbsp Bob's Red Mill Coconut Flour

- 1/4 tsp vanilla

- pinch of Mediterranean sea salt

Lemon Butter Ingredients:

- 1 tbsp melted butter ( I use Brummel & Brown yogurt spread)

- 1 squirt of fresh lemon

- 2 tsp powdered sugar

Place all crepe ingredients into a small-medium size bowl. This particular recipe made about 3 large crepes. Steven went off hiking into the wilderness this morning so I didn't want to make too many since I wouldn't be sharing. 

Whisk, or blend until liquefied. I prefer to use my Cuisinart Smart Stick Hand Blender/ magic wand. 

I seriously use this magic wand for everything. Protein shakes, smoothies, hummus, guac, and now crepes. 

Crepe batter should look like this: (this is before scraping down the sides of the bowl... make sure you do this) 

Once the batter is ready, pour about 1/4 into a pre-heated, lightly greased 12-inch non-stick pan. 

I grease mine with 1 tsp coconut oil because if I'm able to make my crepes more coconutty, you can be sure that I'm all over that!

Move the pan in a circular motion to make sure that the crepe is thinned out and covering the entire bottom of the pan in a full circle. 

Cook for about one minute and carefully flip the crepe. 

Cook on the other side until lightly browned. 

Remove & cool. 

Mix all Lemon Butter ingredients together and pour onto crepe. Roll & enjoy!

(I dust the top of mine with powdered sugar and drown them in whipped cream... because why not?)