Almond flour/meal, Bob's Red Mill
(FODMAP friendly flour blend {see post that links to my; blend; use your favorite} (wheat tolerant people use all-purpose flour; whole wheat pastry flour; buckwheat; OR mixture of them))
1/2 cup
Almond flour/meal, Bob's Red Mill
(FODMAP friendly flour blend {see post that links to my; blend; use your favorite} (wheat tolerant people use all-purpose flour; whole wheat pastry flour; buckwheat; OR mixture of them))
2 tsp
Cane sugar
(granulated)
2 tsp
Cane sugar
(granulated)
3/4 cup
Partly skimmed milk, lactose free, 2% M.F.
(lactose free)
3/4 cup
Partly skimmed milk, lactose free, 2% M.F.
(lactose free)
2 large
Egg
2 large
Egg
1 1/2 tbsp
Butter, grass-fed, salted
(melted)
1 1/2 tbsp
Butter, grass-fed, salted
(melted)
1 tsp
Vanilla extract, pure
(tsp; or paste)
1 tsp
Vanilla extract, pure
(tsp; or paste)
1/2 cup
Blueberry, dried, sweetened
1/2 cup
Blueberry, dried, sweetened
1 tbsp unpacked
Brown sugar
1 tbsp unpacked
Brown sugar
1 tsp
Cinnamon
1 tsp
Cinnamon
1 tbsp
Yoso Vanilla Coconut Yogurt
1 tbsp
Yoso Vanilla Coconut Yogurt
Instructions
Place crepe ingredients in blender.
Blend for about 1-2 minutes.
Let sit for about 15 minutes and then start cooking!
Berry mixture-simply mix berries with brown sugar and cinnamon. Could add some fresh mint or basil if feeling especially creative.
To cook crepes-add a drizzle of oil in a medium size non stick skillet and heat over medium heat.
Add about 1/4 cup to 1/2 cup of crepe mixture and move pan so that it evenly fits into the bottom. Should be very thin layer.
Cook for about 1 minute and then very carefully turn.
Put a little yogurt on the inside of crepe, fold over, top with berries and perhaps a sprinkle of confectioner's sugar.
