This recipe makes 3-4 Servings
For the crêpes:
· 1 dozen Eggs
· 1 tsp Vanilla Extract
· 1/4 Tbsp Baking Powder
· ¾ C. Garbanzo or Rice Flour
· 2 Tbsp Rice Milk (optional)
· Coconut oil
In a medium-large mixing bowl, combine the eggs, vanilla, and baking powder, using a whisk or fork. Slowly add the flour until the mixture becomes a thick creamy consistency (the amount of flour is approximate). Sometimes I add a little bit of rice milk, but this is optional. To make each crêpe, heat ¼ teaspoon coconut oil on medium-high heat in a small pan. Add a thin layer of batter that spreads over the whole pan. Cook for about 1 minute, then use a thin spatula to loosen the edges of the crêpe before flipping over and cooking for another minute. Transfer to a cooling rack or plate, then make another crêpe!
For the purée:
· 3 C. Berries of choice
· 1-2 tsp Honey or Coconut Sap Crystals
· 1 tsp Coconut Oil
Combine the oil and berries in a small saucepan over low heat. Once the berries cook down to a sauce, add the sweetener. Remove from heat, and enjoy on top of your crêpes!
