FRENCH CREPES with Gluten-free Variation
Blend for about 1 minute:
1+1/2 cups water
1/4 cup raw cashews, rinsed
1/2 cup quick oats
1/2 cup whole wheat or brown rice flour if you want to make them gluten-free
1 tablespoon flax seeds
1 tablespoon apple juice concentrate or 1/2 tablespoon honey
1/2 teaspoon salt
Lift preheated lightly-oiled* skillet from burner and pour in 1/4 cup batter, tipping in a circular motion so crepe flows large and thin. Using medium-high temperature, cook for about one minute. When dry on top, loosen gently with spatula and turn, cooking the other side for about 30 seconds. Unless using a nonstick skillet, you will need new oil after every 2 to 3 crepes.
* “Lightly oiled” means to rub coconut oil or lecithin on with a paper towel
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