Enjoy classic French crêpes but without the dairy, gluten, and eggs! These crêpes come out beautifully, and when served with fresh berries of choice and a generous drizzle of maple butter or raw honey, you’ll find yourself feeling truly satisfied.
Berries are an excellent source of iron, magnesium, selenium, zinc, molybdenum, potassium, chromium, and calcium. They also have traces of omega-3, omega-6, and omega-9 fatty acids.
Consuming raw honey with berries provides the body with the most powerful prebiotic possible to nurture all beneficial bacteria and other microorganisms in the gut.
In a medium-sized bowl, whisk together the oat flour, potato starch, coconut or maple sugar, and sea salt (if using). Pour in the almond or coconut milk and water. Whisk until uniform and lump-free. Cover and rest for 2 hours at room temperature.
Place a medium-sized ceramic non-stick skillet on medium-high heat and pour about 1/2 cup of the batter into the skillet. Tilt the pan in a circular motion to spread the batter evenly in a thin layer.
Cook the crêpes on one side for about 2-3 minutes, then carefully flip and cook for another 30 seconds to 1 minute on the other side.
To serve, arrange the crêpes on plates and top berries and maple butter or raw honey.
To make the optional whipped cream, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes.
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This item posted: 11-Jul-2022
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