Crepes:

(from Against All Grain)

Ingredients:

6 large eggs
1 cup coconut milk
3 T coconut flour, sifted
2 tsp coconut oil, melted
1/4 tsp sea salt

Directions:

Whisk together crepe ingredients in a bowl.  Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid.  Heat a skillet over medium-high heat.  Place 1 T of coconut oil in the pan, swirling to coat the bottom and sides.  Pour 1/4 cup of the batter in the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan.  Cook for 1 minute, until the edges start to lift.  Gently work a spatula under the crepe and flip it over.  Cook on the second side for 15 seconds and turn out onto a plate.  Continue with the remaining batter, adding a little more oil about every 3 crepes.

 

Nutella:

http://primalbitesblog.com/

Ingredients:

1 cup hazelnuts, blanched
2 tbsp honey
1.5 tbsp unsweetened cocoa powder
1/4 cup coconut or almond milk
2 tsp coconut oil, melted
1 tsp vanilla
pinch of salt

Directions:

Roast hazelnuts in 350 degree oven for 15 minutes.  Blend hazelnuts in food processor for 10 minutes.  Add in the rest of the ingredients and blend until it’s the taste and consistency you like.  If you want it sweeter, add honey.  If you want it creamer, add more milk.