Now that I have this jar of delicious Homemade Nutella, I wanted to make the perfect treat to go with it. I decided to go with crepes in honor of my buddy Caroline Seger, the Swedish soccer superstar who is playing professionally in France. Crepes are actually very similar to Swedish pancakes, so all you grain-free Swedes out there can enjoy these with your lingonberry jam!
3 large eggs
1/2 cup (1 dl) milk of choice
1.5 Tbsp coconut flour
1 tsp melted coconut oil, plus more for pan
Pinch sea salt
Whisk together all crepe ingredients. Let batter sit for about 10 minutes and then whisk again. Heat a pan over medium-high heat. Coat with coconut oil. Add batter, about 1/4 cup at a time, and turn the pan so that the batter thinly coats the pan. Add more batter to fill holes. When the edges start to lift (after about 1 minute), use a spatula or your fingers to lift and flip the crepe. Cook on the second side for 15 seconds and then turn out onto a plate. Continue with the rest of the batter, coating the pan with oil as needed. Serve with sweet or savory fillings.