An easy crepe recipe that comes out perfect every time! Serve with your favourite toppings: kiwi, maple syrup, lemon + sugar, peanut butter + banana, almond butter + raspberries.
Ingredients (serves 4):
- 2 large eggs
- ½ cup unsweetened almond milk
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 pure maple syrup
- ¼ cup gluten free (or low FODMAP) flour
- 1 tablespoon coconut oil melted, plus more to lightly grease pan
Method:
- In a large mixing bowl, whisk together all the ingredients.
- Heat griddle or skillet over medium-high heat, and lightly grease with coconut oil.
- Ladle ¼ of the batter onto the hot pan, and gently rotate the pan to get the batter to spread thinly over the entire base of the skillet. The thickness should be that of a tortilla, not a pancake.
- Cook on low to medium heat, flipping as needed until cooked.
- Place the cooked crepe on a plate, add your favourite fillings, and either roll up like a burrito or fold into quarters. Additional toppings can be placed on top as well (we like kiwi fruit!)