So light and delicious, these will have you coming back for more, and more! I have tried making these crepes with a whole range of flours and each one has been successful. You can’t taste the addition of flaxseed but it adds much needed fibre and plant based, heart healthy omega 3 goodness. Cooking the crepes in coconut oil adds another level of scrumptiousness. Dress your crepes with traditional lemon and (coconut) sugar, or our personal favourites lemon and honey, or lemon and 100% maple syrup. Add fresh fruits or homemade coulis when you have time, you won’t regret it 🙂
YIELDS – 4 MEDIUM PANCAKES
Ingredients
- Coconut Oil, for cooking
- Eggs 2
- Ground Flaxseed 1 tsp
- Flour (of choice) 1 cup
- Non-Dairy Mylk 1 cup (we use almond or coconut or soy or rice mylk)
EQUIPMENT – HAND WHISK, MEDIUM FRYING PAN
Instructions
- In a large bowl add all ingredients (not the coconut oil).
- Whisk vigorously until smooth.
- Add a little coconut (100%) to a medium sized frying pan.
- Heat until warm then add a large ladle of mixture, moving the pan around to spread the mixture evenly, you don’t want them too thick (these are not pancakes).
- Cook on one side until firm.
- Turn the crepe over carefully and cook on remaining side.
- Crepes will be lightly golden brown when cooked.
- Serve onto a plate and dress with yumminess!
- This mixture can be made ahead of time, just be sure to cover the bowl and keep in refrigerator.