Do you know I have never made crepes before? How is that even possible? Of course I`ve planning to make them, I even bought this super pancake pan (over year ago!) but I never "test-derived it". For some reason I thought it will be difficult, I had the same feeling about making cheesecakes, and look at me now! I can make cheesecakes with my eyes closed!
Few days ago - Saturday to be exact, after "funky flour" shopping I felt incredible urge to make crepes. I had to try my new flours as soon as possible. So after the lunch I began my "crepesness" (crepes craziness - I`m trying to be funny here), I started flipping pancakes with my bare hands, one after another. I had so much fun that the next day I made more, hah. There is so many possible options and flour combination.
Three Flour Crepes
- 1/2 cup whole wheat flour
- 1/4 cup coconut flour
- 1/4 cup carob flour
- pinch of salt
- 1 tbsp coconut sugar
- 2 eggs
- 1 cup coconut milk
- 1 cup sparkling water
- 1 tbsp coconut oil, melted
- 1/2 tsp vanilla paste
- In a medium size bowl or a bowl of your food processor combine the three flours, salt and sugar.
- In a separate bowl or a jug combine eggs, coconut milk, sparkling water, coconut oil and vanilla paste. Whisk to combine.
- Pour liquid ingredients over the flour mix and blend or whisk until smooth. Let the butter sit at room temperature for about 15 minutes.
- Heat nonstick skillet over medium - high heat, pour about 1/2 cup batter and swirl to completely cover the bottom of the pan. Cook until underside of crepe is golden, about 2-3 minutes. Loosen the edge of crepe with a spatula and then using your fingers, quickly flip. Be careful not to burn you fingers. Cook for about 1 minute. Slide ready crepe of the pan and continue cooking until all batter is gone.
- Dress with fresh fruits and drizzle with a syrup of your choice. Enjoy!
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