Ingredients

2 eggs

1/4 tsp salt

1/4 tsp onion or garlic powder (your preference)

1.5 cups almond milk

1/4 cup heavy cream

1/4 cup almond flour

1/4 cup coconut flour

1.5 tbsp psyllium husk

2 tbsp butter, melted

additional butter or oil to grease the frying pan

Directions

1.  In a large bowl, whisk the eggs, salt, onion/garlic powder, almond milk, and heavy cream together until uniform.

2.  Whisk in the almond flour, coconut flour, and psyllium husk until uniform.

3.  Whisk in the melted butter.

4.  Let the batter sit for at least 10 minutes (this allows everything to hydrate).

5.  Heat a frying pan on medium-high heat.  Lightly grease the frying pan with butter or oil and let it heat for about 30 seconds.  Pour 1/4 cup of batter onto the frying pan.  It should spread and bubble as soon as it hits the pan.  If not, add a little bit of water to thin it out.  Cook for ~3 minutes (until the bottom is brown), then flip and cook the other side for ~2 minutes.

6.  Eat plain with a dollop of butter, or stuff with your favorite savory filling.

Note: I have stored unused batter in the fridge for two days and the crepes still came out great!  Bring the batter to room temperature thin with water if needed before using.