MONTHLY FLYER
Natasha’s Gluten Free Crepes (makes approx 8 crepes)
Ingredients:
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1 ½ cups Bob’s Red Mill gluten free flour
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½ cup buckwheat flour
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½ cup quinoa flour
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½ tsp sea salt
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6 tbsp melted coconut oil
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6 eggs or egg replacement
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1 ½ cup almond or oat milk, unsweetened
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1 ½ cup water
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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:
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Mix dry ingredients in a large bowl.
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With a hand blender, mix the remaining ingredients (except fill and toppings) in a separate bowl.
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Slowly mix dry ingredients into wet ingredients and mix well.
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Heat coconut oil in a large skillet or crepe pan.
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Pour or laddle batter into pan to form a thin crepe 6-8 inches wide.
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Heat each side until golden.
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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!
