• First, add all the ingredients into a blender.
  8 eggs, 1/2 cup water, 2 cups whole milk, 1/2 cup cassava flour, 1 tbsp powdered vanilla monk fruit sugar, 2 tsp cinnamon, 1/8 tsp ground clove, 1/8 tsp ground ginger, 2 tbsp melted coconut oil
• Next, blend on high for 1 to 2 minutes.
• Finally, let sit 15 – 20 minutes before using it.

Place a crepe pan or a medium-sized pan on the stove on medium heat.

• Next, add a little coconut oil and make sure the pan is well greased.
• When the pan is hot pour a small amount batter in the pan. Til
• Tilt and swirl until the batter has covered the bottom of the pan.

Don’t feel bad if the first crepe has to be tossed out. Most people have to toss the first one out.

• Cook approximately 1 – 2 minutes.
• Using a spatula flip crepe and cook about 1 minute. 

Makes approximately 16 crepes depends on the size of your pan.

• Lastly, leftovers can be stored in the blender or a sterilized glass jar with a lid for 3 – 4 days.
• Then shake let sit 10 minutes and use as directed above.

Filling:

• Fill each crepe with a little whipped cream. 
  1 cup whipped cream
• On top of the whipped cream add a tablespoon or so of Swedish Vanilla Cream recipe is on my blog
  1 cup Swedish Vanilla Sauce

Decorate Crepes

• Decorate with a small amount of whipped cream, and Swedish vanilla sauce.