Snowy morning light, yoga, crepes.

There is something so delicate and indulgent about crepes. Growing up Swedish pancakes were one of my favorite weekend breakfasts, when I would get up early with dad, just the two of us, and bond over preparing a feast in the early morning light.

Here is my snowy, Tuesday morning tribute, after working out some calories doing yoga. I usually go all the way savory, but there was something about these that I just couldn't resist drizzling a little bit of raw honey over. Hello perfect Sunday morning brunch!  Sweet, savory, delicious!

For the crepes:
Whisk together.  While combining ingredients heat up a cast iron or non-stick skillet.  (I add and mix everything in a liquid measuring cup, making it easier to pour into the pan.)

1. 3 eggs
2. 1/2 cups coconut milk (I used regular, not light, however next time I may try it)
3. 2+ TBS coconut flour
4. 1 TBS vanilla extract
5. 1 1/2 tsp ground cinnamon
6. 1 tsp sea salt
7. 1 TBS fresh squeezed lemon juice

Add enough coconut oil to more than coat the bottom of the pan.  Move oil around bottom of pan to ensure the crepes won't stick.  Once the oil starts to smoke you are ready to add the crepe mixture.  Pour around in a circle, about 7 or so inches in diameter.  When the edges start to curl up and the bottom is nicely golden-brown you are ready to flip.  Using a spatula, offset or other, flip quickly, being careful to not allow the crepe to break.  Let this side cook until golden, you may need to adjust the heat.  Remove from pan when crepe is browned nicely.  Serve immediately, with your favorite crepe accoutrements.  The crepes will automatically start to deflate, and look thinner as they cool.  This recipe will make about 6 crepes.  They're so delicious you'll want to make extra - they will fly off of the plate!!

For my filling I did steak-scrambled eggs and a nice thick-sliced-pepper-crusted piece of bacon (my favorite).  Then with the drizzle of raw honey - completing the sweet-savory Sunday brunch taste.  Mmmmmmm, yum!!!