Creamy Paleo Mushroom and Spinach Crepes

Ingredients

• 1 cup Almond flour
• 2 tablespoons Tapioca starch
• 1 cup Coconut milk
• 2 large Eggs
• 1 tablespoon Olive oil
• about 450 g Cremini mushrooms, sliced
• about 142 g Spinach, fresh
• 2 cloves Garlic, minced
• 0.5 cup Cashew cream
• 0.25 teaspoon Nutmeg, ground
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1To make the crepes: Whisk together almond flour, tapioca starch, coconut milk, and eggs. Let batter rest for 15 minutes.
2. 2Heat a lightly oiled crepe pan or skillet over medium heat. Pour a thin layer of batter onto the pan and cook for 2-3 minutes per side, or until golden brown. Repeat with remaining batter.
3. 3To make the filling: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5-7 minutes.
4. 4Add garlic and spinach and cook until spinach is wilted, about 2 minutes.
5. 5Stir in cashew cream, nutmeg, salt, and pepper. Cook for 1 minute.
6. 6Fill each crepe with the mushroom and spinach mixture. Serve immediately.

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