Separate the egg whites from the egg yolks. You will only need some of the egg yolks, as the crepes hold better together when more egg whites are used.

Place the following ingredients in a bowl: eggs, coconut flour, psyllium husk powder, cream, cream of tartar and baking soda. You can also use gluten-free baking powder instead of baking soda and cream of tartar. Mix well.

Add the garlic powder (if using) and whisk well. Alternatively, to make sweet crepes, use a few drops of stevia or Erythritol (a tablespoon per recipe of 2 servings).

Let it sit for 5-10 minutes, so the coconut flour and psyllium have time to soak up the moisture. Then, whisk again. Add water if too thick.

Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin.

The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking.

Depending on the size of the crepes, you will get 2 large or 4 medium crepes per serving. The crepes can be stored in the fridge for up to 5 days.

Separate the egg whites from the egg yolks. You will only need some of the egg yolks, as the crepes hold better together when more egg whites are used.

Place the following ingredients in a bowl: eggs, coconut flour, psyllium husk powder, cream, cream of tartar and baking soda. You can also use gluten-free baking powder instead of baking soda and cream of tartar. Mix well.

Add the garlic powder (if using) and whisk well. Alternatively, to make sweet crepes, use a few drops of stevia or Erythritol (a tablespoon per recipe of 2 servings).

Let it sit for 5-10 minutes, so the coconut flour and psyllium have time to soak up the moisture. Then, whisk again. Add water if too thick.

Heat a non-stick pan evenly greased with ghee (or coconut oil) over medium heat. Move the pan while pouring the batter in to ensure the crepe covers the bottom and is thin.

The batter should be runny, so that you can spread it easily. If it's too thick, add a tablespoon of water. Grease the pan with a small amount of oil before you make another crepe to avoid sticking.

Depending on the size of the crepes, you will get 2 large or 4 medium crepes per serving. The crepes can be stored in the fridge for up to 5 days.