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Description
Almond milk and virgin coconut oil make these light and tender crepes ideal for those who are lactose intolerant or avoid dairy for other reasons. It works best to let the batter rest for an hour at room temperature before making the crepes. With the almond milk and coconut oil, these crepes work best as dessert crepes. A simple crepe dessert is to fold the crepes in quarters, shingle three of them on a plate, and drizzle warmed dark chocolate sauce over top. A fruit or caramel sauce over top is equally delicious. Uses KitchenAid® K150 Blender.
Ingredients
- 3/4 cup all purpose flour
- 1/4 cup cake flour
- 1 Tbsp. granulated sugar
- 1/2 tsp. fine sea salt
- 1 1/2 cups almond milk
- 3 large eggs
- 1 large egg yolk
- 3 Tbsp. virgin coconut oil (melted and strained + more for greasing the pan)
Directions
- Special Equipment: medium bowl; sifter; 6-in/15-cm nonstick or well-seasoned crepe pan; small silicone spatula.
- In a small bowl, sift together the flours, sugar and salt. Set aside.
- Place the almond milk, eggs and egg yolk, and melted coconut oil in the blender. Blend on speed 3 until combined. Add the flour mixture and blend on speed 1 just until the dry ingredients are incorporated. Se the batter aside to rest for 1 hour at room temperature.
NutritionView More
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| Calories60Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium70mg3% |
| Potassium30mg1% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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