SPLURGE ALERT: Vanilla-Orange-Spice Crepes

Yields about 12-15 large crepes; more if you use a smaller pan.

BATTER INGREDIENTS:
1 dozen large eggs
1 to 1 & 1/2 cans Trader Joe's Light coconut milk (or other substitute brand; note that Trader Joe's brand does not contain ANY additives/preservatives/gums, and is only "light" so that they don't need to add the gums and stuff)
Fresh orange peel zest--the more you use, the stronger the orange flavor (be sure not to scrape into the white pithy portion of the peel; that will taste bitter.)
1-2 tsp nutmeg, ground
-2 tsp cinnamon, ground
2 tsp pure vanilla extract
1-2 pinches sea salt or kosher salt
About 2 cups Wheat-free, gluten-free baking mix (It should be specified as being capable of replacing flour accurately) **it will contain such things as rice flour, tapioca flour, potato starch, etc. This is high in carbs, but a fantastic splurge for weekends or post-workout, in my opionion.

FOR COOKING:
  Many teaspoons of extra virgin coconut oil (I use the Trader Joe's brand; it's the most affordable @ $5.99/jar). May substitute butter if needed.
  A non-stick crepe pan (like a skillet; anywhere from 6"-12", depending on the size of crepes you want to make)


1) Pre-heat your pan on the stove to medium-high heat.

2) Mix batter.
    In a large mixing bowl, combine ALL of the ingredients except for the gluten-free Baking Mix. Whisk the eggs, etc., together thoroughly until well incorporated.
    Add the baking mix little by little and whisk until there are no lumps.

3) Once the pan is preheated (you'll know it's ready by sprinkling some water into the middle--if it bubbles & sizzles, evaporating quickly, then it should be heated sufficiently), place a teaspoon of the coconut oil into the center of the pan and let it melt.

4) Ladle about 1/4-1/2 cup of the batter (it depends on the size of your pan) into the center of the melted coconut oil. It should immediately sizzle on the edges of the batter puddle. If it does not, it's not hot enough yet.

5) Tilt the pan from side to side, in a circular motion, allowing the batter to run to all the edges, filling the empty spaces until the entire bottom of the pan is coated with the mixture. If you need to add a bit more, do so in small amounts. It should be thin and delicate. See photos.

6) Let the crepe lightly brown for about 30-60 seconds (depending on the temp of your stove). It's ready when the batter no longer appears wet and you may see the edges browning.

7) FLIP! Brown for a little while again.

8) Remove from the pan and place on a serving platter.
    Repeat steps 3-7, stacking the crepes on top of each other until all of your batter is used up. Be sure to keep using a tsp. of coconut oil every time you are ready to cook another crepe. This is because the oil causes the sizzling effect on the batter (and it tastes better!).

9) Serve with any number of toppings, such as: 100% maple syrup, berries/fruit, whipped cream, dark chocolate chips, lemon wedges, etc. We enjoyed ours by wrapping them around thick, high-quality BACON and dipping in 100% maple syrup (pictured here)!

BON APPETIT!