Delicious vegan take on French crepes that are easy like Sunday morning.
Lemon Blueberry Crepes
Credit: plantifulemma.wordpress.com
Ingredients
- 2 cups flour (can be made GF using almond flour)
- 1 ½ cups almond milk
- ½ tbsp.. baking powder
- 3 tbsps. Coconut sugar
- coconut oil
- 3 lemons
- 1-2 cups of blueberries (frozen or fresh)
Directions
- In a medium sized bowl whisk all the ingredients except coconut oil together. Make sure the mixture is smooth, thin, and without any lumps. It should be thin enough to be easily spread on the skillet.
- Spray a medium sized pan with coconut oil and heat on medium-high.
- Using a spoon or a ladle, scoop some batter and spread out thinly onto the pan.
- Allow the one side to heat for a few minutes and test with a spoon to make sure the edges are fully cooked. Then using a spatula, flip over the crepe and allow to cook on the other side for about one minute.
- Roll all of the crepes and spread onto a plate. Squeeze out the juice of three lemons into a bowl. Pour the lemon juice ontop of the crepes. Sprinkle with coconut sugar and add the blueberries. Serve and enjoy!
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