These golden crepes are delicious. We decided to enjoy them with coconut yoghurt, lemon and rice malt syrup. However, because of the turmeric from the Golden Quench, they also work incredibly well with savoury fillings. We loved them with sautéed mushrooms, kale and garlic, YUM!
Place the milk and eggs in a bowl and whisk to combine. Whisk in the melted coconut oil.
In a seperate bowl place the flour and sea salt. Add 1 cup of the mixture and stir to make a paste. Add the remaining liquid and stir to combine, making sure there are no lumps but be careful not to over mix. The batter will be watery don't worry, it's meant to be like this. Let the mixture rest for at least 20 minutes before cooking.
On the stove, heat up a large heavy cast iron frying pan or specialist crepe pan. Add a small knob of coconut oil to the pan and melt. Ladle about 1/3 cup of mixture onto the, turn the pan around to ensure that the mixture forms a thin layer and covers the majority of the base of the frying pan.
Cook for a couple of minutes on one side. Flip the crepe when it has cooked through to the centre (there should be no runny parts when it's time to flip). When it's ready to flip, gently loosen the edges of the crepe ensuring it's not stuck to the base of the frying pan. Flip the crepe and cook for another minute or so on the second side. Repeat with the remaining mixture.
Enjoy straight away. Crepes will also keep in the fridge for a few days.
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