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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These are a nice hearty crepe. The whole wheat flour gives it more body and texture, which lends itself well to savory or sweet fillings. I adapted this from a regular simple crepe recipe to include almond milk and unrefined sugar (sucanat). I'm sure you could sub in some other type of flour if you are gluten free, but I love me my gluten and all the health benefits that come with it! Ingredients:
3 eggs |
2/3 cup almond milk |
2 tablespoons butter, melted |
1/3 cup whole wheat flour |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
1 teaspoon sugar, unrefined |
Directions:
1. Prep a crepe pan by brushing it with butter or coconut oil.
2. In a blender (I use my 1964 Vitamix) mix all wet ingredients together.
3. Add flour and mix until blended. Batter will be thin. It thickens upon standing, but if you use the swirl method described below it doesn't matter if it's thin. You CAN add another tsp-tbs flour, but you want that eggy consistency to stand out.
4. If you have time, let the batter sit, covered, and go out for a run.
5. If not, heat up your crepe pan. You will know it's ready if a drop of water dances in the pan. The pan must be hot.
6. Put in a bit less than a 1/4 cup batter and swirl it slowly around in the crepe pan until it's evenly coated and stops swirling.
7. Cook on med-high heat for 1 minute.
8. Flip with a spatula (rubber) and cook an additional 30 seconds.
9. Drop onto warm plate.
10. Serve with fresh berries, bananas, creme fresche, etc.
11. For savory crepes just omit the vanilla and sugar.
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