Crepes

• Vegan

• Refrigerated

  • 3/4 cup Almond milk

• Canned Goods

  • 3 tbsp Applesauce

• Condiments

  • 2 Eggs or 1 tablespoon ener-g egg replacer mixed with

• Baking & Spices

  • 1 cup Whole wheat flour, white

• Liquids

  • 1/2 cup Water

Found on foodiefiasco.com

Description

Ingredients

• 2 eggs or 1 tablespoon Ener-g egg replacer mixed with 4 tablespoons water
• 3/4 cup almond milk
• 1/2 cup water
• 1 cup white whole wheat flour
• 3 tablespoons applesauce

Directions

• Combine all of the ingredients in a blender and pulse for 10 seconds until combined. Place the crepe batter in the refrigerator for 1 hour, or up to 48 hours.
• Heat a small pan sprayed with cooking spray. Pour 1 ounce of batter into the pan and swirl to evenly spread. Cook for 30 seconds and carefully flip. Cook for another 10 seconds and remove. Lay the crepes out flat to cool. Repeated with the remaining batter. You can stack the crepes for storage once they have thoroughly cooled. Store in a zip lock bag in the fridge or freezer. Serve with any toppings your heart desires. Devour.

Nutrition