Ingredients
4 eggs
1 cup almond milk
1 cup almond flour
1/2 cup arrowroot powder
1 pinch sea salt
Preparation
Add all ingredients together and mix until smooth
Heat a small amount of oil over medium-low heat in a non-stick skillet or griddle.
Once the skillet it completely hot, measure out ⅓ cup batter and pour slowly in center of skillet, allowing the batter to naturally funnel outward into a circle. Cook until many bubbles rise to the surface of the crepe and the sides firm up. Carefully flip and cook an additional 30 seconds to 1 minute, just until crepe is cooked through. Repeat for remaining batter.
