When I went to Paris I ate a crepe every day. They where delicious, rich, and oh so not very healthy! #WorthIt
These crepes, however, are light, healthy, and vegan and you can eat them everyday without worrying! They make for a delicious (not to mention fun) breakfast and you can fill them with whatever your heart desires. Enjoy!
Makes 10 crepes, serving is for one (not including the toppings you choose)
- Prep Time
- 5 min
- Cook Time
- 25 min
- .75 c white whole wheat flour
- 1 scoop Vanilla IdealRaw Organic Protein
- 2 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 1.25 c unsweetened almond milk
Mix all the ingredients together in a blender until smooth.
Heat a small frying pan over medium-high heat. Spray with non-stick cooking spray before cooking each crepe. Pour about 1/4 cup of the batter into the pan, twirling the batter around to cover the whole bottom of the pan.
Cook for 1 or 2 minutes until the batter starts to cook through. Loosen the edges with a knife and flip the crepe.
Cook one minute until brown the other side of the crepe.
Repeat until you have 10 crepes. Top with your favorite crepe toppings and enjoy!