Servings: 15 -20
Ingredients
- 1 cup unsweetened non-dairy milk
- 1/2 cup filtered water
- 1 cup gluten-free flour I used Bob’s Mills All Purpose GF Baking Flour
- 2 eggs
- 1 tbsp coconut oil melted
- Pinch unrefined salt
- 1 tbsp avocado coconut or extra-virgin olive oil for cooking
For a dessert crepe:
- 1 tbsp honey or coconut syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon ground
Instructions
- Add all the ingredients to your kitchen mixer and beat until well combined. If you’re making a dessert crepe add in the honey, vanilla and cinnamon as well.
- Heat a pan over medium heat, adding a small amount of oil per crepe. I find a cast iron pan works best).
- Add about 2-3 tbsp of the crepe batter to the pan. Lift and tilt the pan to evenly spread the batter.
- Return to heat and cook through. No need to flip.
- Add crepe to a plate and cover with a lid. Repeat with remaining batter.
Notes
Make ahead and freeze these for a quick breakfast. Serve with your favourite fillings like: scrambled eggs, avocado, local organic bacon, maple syrup, nut butter, or homemade jam.