Tahini inulin crepes: ( 1 big crep or 3 mini )
1/4 cup whole sesame tahini
1/4 cup almond flour ( or any flour )
1tbs honey or any syrup
Sprinkle of lemon zest ( optional)
In a large mixing bowl, whisk the egg with the raw tahini, honey Gradually add almond flour & mix well . Add the salt and lemon zest
On nonstick skillet *low medium Heat very important warm 1tbs coconut oil
Pour or scoop the batter onto the skillet using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Remember they need to be thin !
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Serving options are endless, I served with my favorite choc zero syrup or any toppings you love , fresh strawberry and more lemon zest on top, enjoy