crepes, one with coconut flour even. Found the best is when made on a hot cast iron pan. These came out incredibly thin and perfect textured- looked like the ones professional crepe stands make. And they cooked a lot faster and easier in the cast iron pan than my normal heavy bottom stainless steel pan
Lightened the batter recipe up a little-- combine:
1 C whole wheat white flour
1 TB coconut/palm sugar
1/8 tea salt (like a pinch)
Preheat cast iron pan over high heat for 5 minutes.
Swirl butter in the pan.
Pour some crepe batter into the hot pan and immediately swirl pan to spread evenly. Let sit for 30-60 seconds- should no longer be jiggly.
Use a flexible spatula as well as a hard one (like a hamburger turner) to carefully flip.
Cook on the second side for 15-30 seconds, then turn out on a pan. Keep that warm with foil or a lid while you cook the rest.
Serve as is, or with a tad bit of maple syrup, or a pile of berries. One of these days I want to make a crepe cake with pastry cream filing...