Ingredients

The following ingredients have 10 Servings
  • 1 cup Whole wheat pastry flour
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 1 cup Unsweetened Almond milk
  • 1/2 cup water
  • 1/2 Tbsp Fresh lemon juice
  • 2 tsp Coconut oil (melted)
  • 2 Large eggs

Instruction

  • Place all the ingredients in a blender and blend until well combined.
  • Refrigerate the batter for at least one hour to allow the flour to hydrate. Don't skip this, and the longer the better.
  • Lightly spray a crepe pan (or a small pan) with cooking spray and heat to medium heat.
  • Pour a scant 1/4 cup of the batter in the middle of heated pan, swirling around so that the batter goes all the way to the outside.
  • Cook until the outside edges become lightly crisp and just begin to roll from the sides, and the underneath is golden brown, about 1 minutes.
  • Gently flip (I used a crepe lifter and then flipped quickly with my fingers so I didn't burn them) and then cook an additional 30-40 seconds on the other side. Repeat with the remaining batter. *
  • DEVOUR with whatever toppings you desire!