Ingredients
- 1 cup whole-wheat pastry flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1/2 tablespoon fresh lemon juice
- 2 teaspoon coconut oil melted
- 2 large eggs
Instructions
- Place all the ingredients in a blender and blend until well combined.
- Refrigerate the batter for at least 1 hour to allow the flour to hydrate—don't skip this step! The longer you do this, the better.
- Lightly spray a crêpe pan (or a small pan) with cooking spray and heat to medium heat.
- Pour a scant 1/4 cup of the batter into the middle of the heated pan, swirling it around so the batter reaches the outside.
- Cook until the outside edges become lightly crisp and just begin to roll from the sides, and the underneath is golden brown, about 1 minute.
- Gently flip the crêpe—I use a crepe lifter and then quickly flip with my fingers. Cook an additional 30-40 seconds on the other side. Repeat with the remaining batter.
- Enjoy with whatever toppings you desire!