For ~28 crepes.
- 2 cup tapioca flour
- 1 tsp salt
- 1 banana
- 5 eggs
- 400 mL coconut milk (1 can)
- Mash the banana in a mixing bowl, then add everything else
- Blitz with a hand-held blender until absolutely smooth
- Grease frying pan with coconut oil and heat to be quite hot
- Pour about 0.5 cup of mixure and quickly spread over the surface of the pan
- Flip the crepe when the bottom is golden
- Remove from heat when the other side has a spattering of brown dots
- Continue making crepes until there is no mixture left
Goes well with an almond butter, honey, and chocolate spread.