1 ½ cups Bob’s Red Mill gluten free flour
½ cup buckwheat flour
½ cup quinoa flour
½ tsp sea salt
6 tbsp melted coconut oil
6 eggs or egg replacement
1 ½ cup almond or oat milk, unsweetened
1 ½ cup water
1 tsp vanilla extract
Fill and Toppings for Sweet Crepes: Nut butter, fruit, fruit compote, cinnamon, maple syrup
Fill and Toppings for Savory Crepes: Sauteed vegetables such as asparagus, spinach, peppers, onions, mushrooms, grated carrot or beets. Topped with avocado cilantro dressing or dressing of choice and fresh herbs.
To make crepes: Mix dry ingredients in a large bowl. With a hand blender, mix the remaining ingredients (except fill and toppings) in a separate bowl. Slowly mix dry ingredients into wet ingredients and mix well. Heat coconut oil in a large skillet or crepe pan. Pour or laddle batter into pan to form a thin crepe 6-8 inches wide. Heat each side until golden. Stack on a plate. Keep pan well-oiled between each crepe.
To serve: Spread fill ingredients along center of crepe and roll or fold. Add toppings and enjoy!
