Healthy Almond Milk Crepes
Easy almond milk crepes made with 3 simple staple foods in a blender! This delectable French dessert or brunch idea is perfectly tender and crispy and can be served sweet or savory with your favorite fixings!
Ingredients
Almond Milk Crepes
- 1 ½ cups whole wheat flour 180 g
- 1 ½ cups almond milk unsweetened (360 ml)
- 1 tbsp applesauce unsweetened
- Pinch of salt
Toppings (Optional)
- Date Caramel Sauce*
- Fresh raspberries and blueberries
- Sliced peaches
- Chopped almonds
- Coconut flakes
- Lime juice
Instructions
- Place all of the ingredients for the almond milk crepes into a blender jar and blend until very smooth without any lumps left.
- Make sure you end up with a homogenous, slightly runny almond milk batter, adjusting with more flour or almond milk if needed.
- Heat a non-stick skillet over medium heat and let the batter sit for 5 minutes until your pan is warm.
- Pour about ¼ cup batter straight from your blender into your hot pan and swirl it around immediately to coat the bottom evenly.
- Once your batter starts to get slightly dry on top, gently flip it with a spatula to cook on the other side for about one more minute.
- When you notice nice golden streaks on your crepe, remove it from the pan and transfer it to a plate, then cover with a damp towel to keep it warm.
- Continue with the rest of the batter, covering the fresh crepes on top of each other under the towel.
- When all the batter is used up, serve your almond milk crepes warm!
Notes
- *this date caramel needs to be thinned out with half a cup of almond milk to make a pourable sauce.
- You can use all-purpose wheat, spelt or gluten-free flour instead of whole wheat.
- Nutrition information has automatically been calculated without any toppings.
- Find a lot more customization tips and flavors in our article!
Nutrition
Calories: 167kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 157mg | Fiber: 5g | Sugar: 1g