Natasha’s Gluten Free Crepes

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!