1 1/2 cups almond milk
1/4 cup water
2 tbls agave nectar or maple syrup
3/4 cup all purpose flour
1/4 cup chickpea flour
1 tbsp tapioca flour (cornstarch or arrowroot is ok also)
1/2 tsp salt
Place all ingredients into a food processer or blender.
Blend for about 30 seconds, scraping sides of blender until mix is smooth and batter is thin.
Refrigerate batter for about 1 hour.
Preheat crepe pan or nonstick skillet over medium high heat. Pan is ready when water drops sizzle. Lightly spray pan with oil.
Ladle about 1/3 to 1/2 cup batter in center of pan. Lift pan and tilt in a circular motion to spread batter.
Cook until top of crepe is dry, center is bubbling and edges are lightly brown, usually about 1 to 1 1/2 minutes.
Flip and cook other side for about 30 seconds.
Repeat with the rest of the batter.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
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