Gluten free low carb tahini crepes

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: salt 
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

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