Description
Delicious Vegan & Gluten-Free Almond Crepes filled with warm berries, perfect for a tasty treat.
Ingredients
Scale
- 1 cup almond flour
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon coconut oil (for cooking)
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix almond flour, almond milk, maple syrup, vanilla extract, and salt until smooth.
- Heat a non-stick skillet over medium heat and add a little coconut oil.
- Pour a small amount of batter into the skillet, swirling to form a thin crepe.
- Cook for 2-3 minutes until the edges lift, then flip and cook for another 1-2 minutes.
- Repeat with remaining batter, adding more oil as needed.
- In a separate pan, combine mixed berries and lemon juice, cooking over low heat until warmed through.
- Serve crepes filled with warm berries on top.
Notes
- Ensure the almond flour is finely ground for best results.
- Adjust sweetness by adding more or less maple syrup.
- These crepes can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 crepe with berries
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg