6tbspfull-fat coconut milk from a can(For thinner batter, add ½ to 1 tbsp coconut milk a time until desired consistency)
Small pinch of fine sea salt
Whisk and stir all ingredients under “Paleo Crepes” in a large mixing bowl until there are no lumps. Let the batter sit for 5 minutes.
Heat 1 tsp ghee in a cast iron skillet or non-stick skillet over medium heat. When hot, lower the heat to medium-low, whisk the batter again for an additional 10 seconds.
Pour ¼ cup of the batter into the pan. Quickly and gently swirl the pan around so that the batter coats the entire pan evenly. Cook about 1-minute or until the edges start to crisp. Carefully flip and cook the flip side about 30 seconds. Transfer to a cooling rack and repeat with the remaining batter.
Chocolate (raw cacao) almond butter:
Combine/stir almond butter, cacao powder, coconut milk, and pinch of fine sea salt until creamy and smoothly. Taste and adjust to your own liking.
* You may need to add more ghee butter to grease the skillet after the first crepe. Add as little ghee butter as possible (¼ to ½ tsp a time). Too much butter will make the crepe greasy.* Optional toppings for Paleo folks: fresh fruit or maple syrup.