Makes 8 crepes

 

Ingredients:

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

Water

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Method:

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.

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Note: Can substitute nut milk like unsweetened almond milk for regular milk. Nutrition content below.  

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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!

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Nutrition (1 serving = 1 crepe)

Calories: 112

Fat: 6.5 g

Protein: 5 g

Net carbohydrate: 7 g

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*If almond milk substituted:  Cal: 98, Fat: 6 g, Protein: 4 g, Net carb 5.5 g

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