Breakfast: Savory Crepes and Candida

Ingredients

CREPES
4 eggs
¼ cup unsweetened almond milk
1 TBS coconut flour
¼ tsp Celtic sea salt
OPTIONAL: ¼ cup finely chopped herbs of your choice
Coconut oil for frying
FILLING IDEAS:
Avocado
Sauteed organic onions
Chopped organic tomatoes

Instructions

1. In a large bowl combine all the ingredients and mix on high until smooth. Let the mixture sit for a few minutes or store in the fridge overnight for easy breakfast (the mixture thickens a little).
Stir again just before using.
Heat a large cast iron skillet onto medium high. Have a pot holder close by (the handle gets very hot).
Pour a few tablespoons of the batter into the well greased skillet. With the pot holder on your hand, swirl the dough all around the pan to have a very thin layer of batter that covers the whole pan.
Cook for 2 minutes or until golden brown and cooked all the way through.
Remove from skillet and fill with desired fillings before rolling up.

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