Vanilla paste/extract (1Tbsp)
Coconut Flour (1/4 cup)
Tapioca Flour (3/4 cup)
These flours can be purchased off amazon.com for much cheaper than in grocery stores.
Dextrose/Honey (1/4 cup)
Pumpkin pie spice/ Cinnamon
Coconut milk/Almond milk (if desired for consistency)
Coconut Oil/Butter (as needed for greasing pan)
Toppings!!!!! Ideas include coconut butter, chopped nuts, nutbutters (i.e. almond butter, cashew butter; NOT peanut butter!), Fruit, dark chocolate...
Confession: I almost NEVER measure the amount of ingredients I use (part of the fun/creativity that is the art of cooking if you ask me), BUT, the quantities I've provided here are approximates and should work just fine.
It is also worth noting that coconut flour is a relatively thick flour, and it tends to thicken batter over a few minutes (this is why I did not use a lot). Add the coconut flour and wait a few minutes to see how thick the batter is. This is important here because we are shooting for a thin batter- something much thinner than pancake batter. Tapioca flour on the other hand is more of a thin, stretchy-like batter (why I initially thought it would be optimal for crepe-making). It can be very messy, so be careful...or have fun and cover yourself in it. ;)
To yield the optimal batter, I recommend refridgerating the batter overnight. Honestly, this is optimal for conveniency too if you ask me. Make the batter at night, stick it in the fridge, and you can probably even sneak some crepe-making in before heading off to work in the morning.
I was especially lucky because my mom happened to have a 'crepe-maker' laying around. If you don't have this fantastic appliance, you should be fine making crepes using a frying pan.
Add your favorite 'paleo'-friendly toppings, roll 'em up, and ENJOY!
...I would really to hear any more ideas you have for 'standard american meals' you'd like to see be 'paleo-ized' and/or any feedback! Also, feel free to contact me regarding WHY I chose to use any of these ingredients.