Ingredients

The following ingredients have 4 Servings
  • 2 medium eggs
  • 2 Tbsp butter ((melted // dairy or non-dairy))
  • 1 1/2 Tbsp sugar ((I used organic))
  • 1 1/4 cup gluten-free flour blend
  • 1 1/2 tsp matcha (green tea) powder
  • 1 heaping cup milk ((any kind))
  • 1/2 tsp pure vanilla extract

Instruction

  • Place all ingredients into a blender and blend until smooth. In the meantime, heat a small non-stick skillet over low heat.
  • Once preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won't take much (about 1/4 cup as original recipe is written).
  • Cook for 1-2 minutes or until the top begins to appear dry and the edges brown. Then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
  • Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10-12 crepes depending on the size of your pan (amount as original recipe is written // adjust if altering batch size).
  • Serve warm with white chocolate coconut filling, blueberries, and strawberry sauce (recipes in notes).
  • To store, place in an airtight container or Ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.