Crepes

Classic Breakfast Crepes

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

Cooking spray

Place all ingredients into a food processer or blender.

Blend for about 30 seconds, scraping sides of blend- er 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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