Low Carb Crepes

1 Mix the gelatin with a 1/2 cup of water in a small mixing bowl then set aside for about three minutes. In the meantime, using a food processor or a high-speed blender, add in the almond flour, sea salt, eggs, melted ghee or coconut oil, and the rest of the 1/2 cup water then blend until the mixture becomes smooth.

2 Next, add in the gelatin mixture then blend until it becomes smooth. Feel free to add more water it the mixture is too thick. Place a non-stick skillet pan over medium-low heat, working in batches pour in the batter and cook for one or two minutes until the edges of the crepes become dry.

3 Flip over and cook for an additional one minute. Do the same for the rest of the batter then serve with berries if desired.