- Measuring cup(s)
- Stove top
- 1 cup whole grain flour (we love all purpose gluten-free flour)
- ½ cup non-dairy milk
- ½ cup water
- 1 tsp granulated sugar
- 2 tsp vanilla extract
- 2 medium cage-free eggs
- 8 tablespoons of non dairy yogurt (Greek yogurt works too)
- 2 cup of fresh fruit
Directions (makes 8 servings)
Simply add your ingredients into a blender in the following order: milk, water, sugar, vanilla, and flour. Add the eggs in, and turn on the blender. Allow your ingredients to blend until smooth. Let the mixture sit in the refrigerator for 30-60 minutes.
When ready to cook crepes, allow the skillet to warm over medium heat. Measure ¼ cup and pour into the warmed skillet. After the crepe has slightly bubbled and has slightly started to come away from the pan (i.e. it’s no longer stuck to the bottom of the pan), flip and let the other side cook for 20-30 seconds. Continue to repeat these directions until you use all the mixture.
Then, spread 1 tablespoon of yogurt to cover the middle of the crepe. Decorate with fresh fruit (about a ¼ of a cup of fruit per crepe). Roll the crepe, cut in half and enjoy!
Nutritional Information, per crepe
101 calories, 1.4g fat, 43.4mg cholesterol, 33mg sodium, 105 potassium, 17g carbohydrates, 3g fiber, 5g sugar, 6g protein
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