Six Figs Farm LLC

I grew up eating crepes for breakfast regularly. Now that we are working long hours on our farm, we eat them just about every day. I make a triple batch, and we have some left over for lunch or breakfast the next day. We bring these to farmer’s markets for a mid-morning snack, wrapped up around cream cheese and jelly. At home, we eat them smeared with butter and honey.

The first trick to making good crepes is to get the pan on the burner ahead of time on medium heat. You don’t want to put the crepe batter into a cold pan. Melt whatever fat you’re using in the pan, then pour it off into your mixing bowl. Use a paper towel or cloth to spread the remaining fat in the pan thinly between cooking each crepe. If using cast iron, use a well-seasoned pan.

• 3 tablespoons butter or coconut oil, melted
• 3 large chicken eggs, 2 duck eggs, or 1 goose egg
• dash salt
• 1 teaspoon vanilla
• 1 tablespoon coconut flour
• 1/2 cup almond flour
• approximately 3/4 cup milk (or non-dairy milk) but start with 1/2 cup and work up from there.
• Instead of the almond and coconut flour, you can use the same amount of cassava flour. The recipe works with regular flour, as well.

Mix the wet stuff, then add the dry stuff. Beat it well with mixer, whisk, or even in a blender. Add enough milk to make the consistency slightly thicker than heavy whipping cream.

I use a 1/4 cup measuring cup to spoon the batter into the pan. Dump it in the middle, then pick up the pan and swirl it around to cover the bottom of the pan thinly. When you see a bit of brown on the edges, and the batter looks dry on top, flip it. This doesn’t take very long if your pan was hot to start with, so don’t walk away! The flip is the second trick to making good crepes. It takes some practice. After flipping to the second side with a spatula, it takes maybe 15-30 seconds until you flip it out of the pan and onto a plate. Swirl some fat in the pan and continue with the next. This recipe makes approximately 4 crepes, depending on the size of your pan.