Thin grain-free crepes with lemon and maple.

• Cassava flour — ⅓ cup
• Chia seeds (for chia egg, + 3 Tbsp water)
• Full-fat coconut milk — ¾ cup, thinned
• Sea salt (pinch)
• Coconut oil (for the pan)
• Lemon
• Maple syrup — 1 tsp
• Blueberries — ½ oz (~10)

1. Stir the chia into 3 Tbsp water; rest 8 minutes.
2. Whisk to a thin batter; rest 5 minutes.
3. Cook thin crepes in a little coconut oil over medium, ~1 minute a side.
4. Spritz with lemon, thread with maple, add blueberries; roll.

Thinner is better. Cassava is dense, and crepes that get too thick turn gummy in the center. If the batter is too thick to swirl, thin with another splash of coconut milk before cooking — not after.

Calories ≈ 670 kcal · Protein 6 g · Carbs 50 g · Fat 54 g · Fiber 5 g

Paleo cassava-pancake method (baking powder+soda, an acid, rested batter), egg-free with a chia 'egg'.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.