This simple recipe is fantastic! I just made them this morning and I’m still gorging on them as I type. I had an avocado that I needed to use up. Crepes are the go-to for any extra fruits and veggies.
2 large eggs
1/4 teaspoon salt
1 cup flour
1 1/4 cups (or more) milk
Mix eggs and salt in large bowl.Whisk in flour, then 1 1/4 cups milk. Let stand 1 hour.
(Add more milk by tablespoonfuls to batter to thin if needed).
Heat skillet over medium-high heat. Add coconut oil.
Pour 1/3 cup batter into skillet and swirl to coat bottom evenly.
Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Peel and slice your avocado and bananas.
Add some coconut oil to your skillet…
Fry to a slightly crispy outer texture…
Add to your crepes and enjoy! (If you want it sweeter, go ahead and add sugar to the frying pan or sprinkle directly on the crepes).