For sweet crêpes: 1 teaspoon vanilla extract and 2 tablespoons sugar
For savory crêpes: 1/2 teaspoon garlic powder and black pepper as desired
we served ours with
Chocolate Hazelnut Spread (from Jem Organics)
Cocowhip (from So Delicious)
Chocolate Sauce (from Ahlaska)
Powdered Sugar
Fresh Fruit
Equipment
Mixing bowl
Whisk
Large nonstick skillet or cast iron griddle
Spatula
Measuring cups
instructions
To a high-speed blender, sift in the all-purpose flour to ensure that there are no clumps. Add in the almond milk, applesauce, coconut oil, and salt. Blend until everything is smooth. If you do not have a high-speed blender, sift the all-purpose flour into a large bowl, then add the salt. Mix until well combined. Slowly whisk in the almond milk, applesauce, and coconut oil until a smooth crêpe batter forms, similar to a pancake batter.
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