Makes 8 crepes
- Unbleached all purpose flour 1/4 cup
- Whole wheat flour 1/4 cup
- Bob's Red Mill natural Almond meal 1/2 cup
- Eggs- 2 large
- Butter- 1 tablespoon melted
- Sea salt 1/4 teaspoon
- Whole milk 1 cup
Add all ingredients to a bowl and whisk.
Add enough water to thin consistency that spreads easily (thinner than pancake batter).
With a ladle, pour into skillet and spread into thin layer or pour onto non-stick griddle pan and spread with back of ladle.
Cook on medium heat until light brown, then flip with spatula until done.
Note: Can substitute nut milk like unsweetened almond milk for regular milk. Nutrition content below.
A great way to eat these crepes could be to use them as a wrap with scrambled eggs, sautéed veggies, or of course as a sweet treat- add Nutella. Add peanut or almond butter for a healthier twist!
- Nutrition (1 serving = 1 crepe)
- Calories: 112
- Fat: 6.5 g
- Protein: 5 g
- Net carbohydrate: 7 g
*If almond milk substituted: Cal: 98, Fat: 6 g, Protein: 4 g, Net carb 5.5 g