1/3 cup Raspberries
1 tsp Coconut Sugar
2 tsps Water
2 2/3 tbsps All Purpose Gluten-Free Flour
1/16 tsp Sea Salt
3 1/2 tbsps Oat Milk
1. In a small saucepan, combine the raspberries, coconut sugar, and water. Bring to a low simmer over medium-low heat, stirring occasionally to break up the mixture, and cook for about 10 minutes. Keep over low heat, while you make the crepes.
2. In a medium-sized bowl, add the flour, salt, egg, and milk and whisk well to combine until smooth.
3. Heat a small nonstick skillet over medium heat. Pour 1/4 cup of the batter at a time and gently swirl to spread it into a thin layer. Cook for about one minute and then flip and cook the other side. Repeat with the remaining batter.
4. Divide the crepes onto plates and top with the raspberry sauce. Enjoy!
This recipe is best enjoyed immediately but can be refrigerated in an airtight container for up to three days.
This recipe makes six small crepes. One serving is two small crepes.
Coconut whipped cream or maple syrup.
No Oat Milk
Use any milk or milk alternative.
- Cook Time: 15 minutes
- Serving Size: 1
- Calories: 175
- Sugar: 6g
- Sodium: 243mg
- Fat: 3g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 62mg