LEMON CREPES yields a lot because I doubled the recipe. This batch fed 2 grown men, 1 pregnant mama, and a hungry 4 year old boy (and we have two leftover!)
I love this recipe! It was so easy (and if I think it's easy...). I have always been intimidated by making crepes (I usually ask my pal Amanda to make them- she's a pro), but these turned out great and I didn't need any special crepe tools to do it (no fancy crepe pan or fancy spatula). Here's what I did:
- 2 cups almond milk (made my own based on the My New Roots recipe)
- 6 eggs
- 2 teaspoons vanilla
- 2 cups flour (we used organic all purpose)
- 4 tablespoons coconut palm sugar (low glycemic and not as sweet)
- 1/2 teaspon salt
- liberal sprinkles of cinnamon
- butter for pan
- a few lemons for squeezing (got ours from our tree)
Preparation
- Blend the milk, eggs, and vanilla together. Add the flour, sugar, salt, and cinnamon on top of the liquid ingredients. Blend until all smooth.
- I just used our 2 skillets (no fancy crepe pan or fancy spatula). Medium heat. Add a bit of butter once heated. Pour about 1/3 cup of the batter in the hot skillet. Cook for 2 or until bottom is lightly browned.
- Fold the crepe in half, then fold in half again; transfer to a plate. Squeeze a bit of lemon and enjoy!!
- Our son preferred his with plain yogurt (full fat, goat's milk yogurt) instead of lemon. He was a member of the Clean Plate Club (see photo below)
