Delicious crepes that that be used for breakfast, brunch or even lunch, as a wrap!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, brunch, Lunch
Cuisine: French
Servings: 8crepes
Calories: 254kcal
Equipment
1 11-inch Crepe Pan + Crepe Spreader
Ingredients
3cupsoat flour(gluten-free if needed)
4largeeggs
⅓cuparrowroot powder
4cupsunsweetened almond milk(or any milk you prefer. See notes in post above)
Instructions
Add all the ingredients to a blender and secure the lid.
Blend well for about 2 minutes.
Heat a crepe pan, and pour some of the batter out onto your pan. Remember not to add too much. These should be relatively thin. You may have to sacrifice the first crepe in order to get a feel for it.
Spread the batter evenly using a crepe spreader.
Flip carefully to cook on both sides. These are large, so be gentle.
Stack on a plate until all the batter is cooked. Then fill with your favorite crepe fillings and serve!
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.