Summary: Dairy free / Vegan option. Serves 4.
1 cup milk of choice
1 cup Buckwheat Flax Pancake Mix
1 tablespoon vegetable oil or melted coconut oil
Place 4 eggs in a blender and turn on medium-high for 30 seconds, Add milk and blend. Turn blender on low setting, add Buckwheat Flax mix 1/4 a cup at a time into the egg/milk mixture. Add vegetable or melted coconut oil. Place batter in blender container in refrigerator for 30 minutes. Remove batter and give a quick whirl with blender for 15 seconds. Place non-stick crepe pan on medium heat. (If you do not have a non-stick pan, melt 1/4 t. coconut oil in crepe pan and coat pan.) Place 1/4 cup crepe batter in pan and swirl batter around to edges until evenly thin. If batter seems to thick, thin with a tablespoon or two of milk. Cook for 2-3 minutes, until surface becomes firm and bubbles pop. Loosen edges or crepe with rubber spatula and slide off to serving place. Stuff with your favorite fruit, jam, nutella, try nut butter and bananas, or try the following pear or apple recipe:
Pear or Apple Crepe Filling
• 1 tablespoon butter or coconut oil
• 2 teaspoons agave nectar
• 2 ripe d’Anjou pears or Fuji apples, peeled, cored and sliced
• 1 teaspoon cinnamon
Garnish: Grated dark chocolate or cinnamon
For filling, melt butter or coconut oil in saucepan. Add agave nectar and cook over warm heat until bubbles form. Add pear slices and sauté over low heat for 2 minutes. Sprinkle with cinnamon.
Fill crepes with several pear slices. Roll up and grated chocolate on top or cinnamon. Whip cream can be added if desired.