Almond Flour Crepes (That Fold & Roll!)

Place the gelatin into a small bowl with 1/2 cup of the water. Stir and set aside for 3 minutes to bloom and thicken.

Meanwhile, combine the almond flour, sea salt, eggs, melted ghee, remaining 1/2 cup water, and the optional sweetener and vanilla (if using) in a blender. Blend until smooth.

Add the bloomed gelatin mixture to the blender and blend again until smooth. If the batter is very thick, thin it out with a little more water, but keep it slightly thicker than normal crepe batter.

Heat an 8-inch oiled pan over medium-low heat until well preheated. Pour in 1/4 cup of batter and quickly tilt the pan in a circle 2-3 times to spread the batter thinly to the edges. Cook for 1-2 minutes until the edges look dry and small bubbles form.

Once the edges are set, gently loosen the crepe around the edges, then carefully flip and cook the other side for about a minute until lightly golden.

Repeat with the remaining batter, greasing the pan lightly every few crepes. Fold or roll the crepes while still warm and fill with your favourite sweet or savoury toppings.