Author:
Ingredients
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2 large eggs
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1/2 cup unsweetened almond milk
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1/4 cup water
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1 tsp vanilla extract
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1 tbsp
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1/4 cup whole wheat flour
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1 tsp cornstarch
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1tsp butter for the pan
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French Roast Almond Butter
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chopped almonds
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2 bananas
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shredded coconut
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agave, honey, or maple syrup
For the Crêpe
For the Crêpe Filling
Directions
In a large mixing bowl, whisk together the eggs, almond milk, water, vanilla extract, maple syrup, wheat flour and corn starch.
Heat a nonstick skillet over medium high-heat, and melt 1 tsp of butter.
Ladle 1/4 of the batter onto the hot pan, and gently rotate the pan to get the batter to spread thinly over the entire base of the pan.
Cook on low to medium heat, flipping as needed until cooked.
Place the cooked crepe on a plate. add bananas, French Roast Almond Butter, chopped almonds, and coconut and fold into quarters. Feel free to add honey, agave, or maple syrup for extra sweetness.