Lemon Crepes

Ingredients

• Flaxmilk + Protein, Unsweetened

  Good Karma

  1 cup or 100g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Sugar Replacement

  Swerve

  1 ½ tsp or 5g

• Lemon Juice

  Bottled - Tesco

  3 tsp or 12g

• Almond Flour

  Nature's Promise

  16 tbsp or 144g

• Butter

  Unsalted - Great Value

  ⅓ tablespoon or 5g

• Salt

  My Essentials

  ⅛ tsp or 3g

• Confectioners, The Ultimate Sugar Replacement

  Swerve

  1 tsp or 3g

Directions

1. In a bowl, mix almond milk, eggs, granulated swerve, salt, and almond flour until well incorporated.
2. Grease a frying pan with cooking spray and set over medium heat. Cook the crepes until the edges start to brown, about 2 minutes. Flip and cook the other side for a further 2minutes; repeat the process with the remaining batter. Put the crepes on a plate.
3. In the same pan, mix 3/4 cup powdered swerve, butter and 1/2 cup of water; simmer for 6 minutes as you stir. Add in lemon juice and allow to sit until the syrup is thick.
4. Pour the syrup over the crepes and serve.

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• Orzo & Broccoli Pesto Salad
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