Crepes make a great high-energy training snack—simply spread on almond butter and sliced banana or raisins and roll up. Because they taste so good warm, you might also try these crepes straight off the griddle.
Makes 8 small crepes
4 eggs, lightly beaten
1 cup coconut milk or almond milk
½ cup tapioca flour
½ cup almond flour
½ tsp. gluten-free baking powder
Pinch of sea salt
1 Tbsp. coconut oil
Combine all ingredients except coconut oil in a large bowl, whisking well to remove any lumps and combine thoroughly. Heat a small amount of coconut oil in a skillet set over medium heat. Add the batter to the pan ¼ cup at a time, tilting the pan gently to spread the mixture. Cook until the edges start to set, then flip and cook on the other side for another 1–2 minutes. Transfer the finished crepe onto a wire rack to cool while you cook the remainder of the batter. If needed, add a little more oil to the pan each time. Spread on your favorite fillings, such as almond butter and banana, then roll up and serve, or wrap tightly in plastic wrap and refrigerate.
Republished with permission of Velo Press from The Athlete’s Fix, Pip Taylor’s three-step program to help athletes identify their problem foods and find the foods that make them feel and perform best. Get started at theathletesfix.net.
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