Good Graces makes gluten-free baking a piece of cake! Make these tasty gluten-free crepes for breakfast or dessert.

Almond-Coconut Crepes

Whisk together eggs, almond milk, and vanilla in a bowl; set aside. Whisk together almond flour, coconut flour, coconut sugar, and salt in a small bowl. Pour flour mixture into egg mixture; whisk until combined.

Spray a 6-inch nonstick skillet with nonstick spray; heat over medium heat. Pour in 1/4 cup batter; rotate skillet to thinly coat bottom of skillet. Cook 1 to 2 minutes or until lightly browned. Use a wide spatula to carefully turn crepe over. Cook 30 seconds more. Transfer to a wire rack. Repeat with remaining batter. 

To serve, spread each crepe with 1/4 cup whipped topping; top with berries. Fold in half. Repeat with remaining crepes. Garnish with additional topping and mint. 