Tahini inulin crepes: ( makes 4-5 crepes)
1/4 cup organic raw tahini
1/4 cup inulin
1/4 cup organic coconut milk ( full fat )
1tbs coconut oil
Sprinkle of lemon zest
In a large mixing bowl, whisk the egg with the raw tahini, Gradually add in the milk and inulin powder , stirring to combine. Add the salt and lemon zest
On nonstick skillet *low medium Heat very important warm 1tbs coconut oil
Pour or scoop the batter onto the skillet using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Remember they need to be thin !
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Serving options are endless, I served with my favorite fiber syrup and Lily’s sweet dark chocolate chips , fresh strawberry and more lemon zest on top, enjoy