Ingredients:
- 1 cup gluten-free all-purpose flour
- 2 tbsp coconut oil
- 1/2 cup unsweetened almond milk (make your own by soaking almonds)
- 1/3 cup water
- 2 eggs whisked
- Pinch of cinnamon
- 1 tbsp honey
Directions:
- Combine all ingredients, and mix well until evenly combined. For a thinner crêpe, add a little extra water if the batter is too thick.
- Heat a non-stick skillet with a little bit of coconut oil; add in ¼ cup of batter, and spread it out to make the crepe as thin as possible. Cook for about 1 minute. Flip the crêpe, and cook the other side.
- Repeat step 2 until all batter is used.
- To serve the crepes: Roll each one up or make into triangles.
- Enjoy warm, and top with your favorite fruits and a little extra honey or hazelnut spread.
