I am actually ashamed to say I’ve never made a crepe before, so I figure Pancake Sunday would be the best day to try them out!! These were definitely a huge success and I think I’ll be making lots and lots of crepes in the near future! This recipe is gluten free, vegetarian, and has a great balance of healthy fats, carbs and protein to help keep you going all morning. The recipe can easily be made vegan with a few substitutions!
Serves 1 – makes 4 crepes
You will need:
1/4 cup garbanzo bean flour
1-2 tsp maca powder
1 tsp cinnamon
1/2 tsp coconut sugar
1/8 tsp baking powder
substitute 2 tbsp ground flax + 6 tbsp water for vegan
1/2 cup milk of choice
Heat a pan over medium and melt a little coconut oil in the pan.
Combine all dry ingredients in a bowl and whisk until all the lumps are gone. Beat your egg in a small bowl (or form your vegan flax egg) and add to the dry ingredients with the milk. Whisk until well combined. The batter will be very thin, but you need that in order for the crepes to spread thin on the pan.
Turn down the heat to medium low, then pour 1/4 cup of the batter onto the pan. Swirl the batter into a circle about 6 inches in diameter, and cook until the crepe lifts easily off the pan with a spatula. Carfully flip and cook on the other side until both sides are nicely browned.
Repeat with the rest of the batter – you should get another 3 crepes.
I filled mine with Greek yogurt and fresh berries, then topped it with a homemade raw cacao peanut butter drizzle!
For the drizzle, simply combine 1 tbsp cacao powder with 1/2 tsp coconut sugar in a small bowl, then slowly add warm water, mixing continuously, until smooth. Then I added 1/2 tbsp smooth peanut butter, mixed again, and added more warm water until it all became a nice smooth, runny texture!