Brunch Breakfast Crepes

Brunch Breakfast Crepes
Brunch Breakfast Crepes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1/2

    cup coconut milk

  • 3/4

    cup water

  • 2

    large eggs

  • 2

    tbsp melted butter

  • 1

    cup brown rice flour

  • 1/2

    tsp salt

  • 1

    tsp steviva blend

  • 1/2

    tsp vanilla

  • 1/4

    tsp baking powder

  • coconut oil to grease pan

Directions

: Combine the wet ingredients in one bowl and mix with a whisk until well blended. In another bowl combine the dry ingredients, mix well. Combine the dry and wet ingredients to form a thin batter. Heat a 8" skillet on medium high heat and add a small amount of coconut oil to the pan. Pour about 1/4 cup of batter into a hot skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for 1 minute. Use a thin spatula to loosen the edges and gently flip it over and cook for an additional minute. Transfer to plate and fill with favorite topping. I like cottage cheese with blueberries, or you can do a fresh fruit crepe. Variations: There are many fillings that can be used in crepes. Baked apples and cinnamon, cottage cheese with blueberries, strawberries and yogurt, the possibilities are endless. Serving Size: 1 crepe Yields: 8 crepes

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