Sweet Crepes

Ingredients

• Almondmilk, Unsweetened Original

  Almond Breeze

  ¾ cup or 75g

• Water

  Plain, clean water

  ½ cup or 118g

• Egg white

  Raw, fresh eggs

  ⁹⁄₁₆ cup or 132g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Vanilla extract

  1 tsp or 4g

Directions

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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