Ingredients~ Yield: approx 12 crepes
2 c. almond milk (or preferred milk/plant milk)
1 1/3 c. flour
1/4 olive oil
pinch of salt
1 1/2 dropper stevia extract (or preferred sweetener)
slice of butter to the grease pan
whipped blueberry cream cheese
Mix together eggs, milk, olive oil, and stevia extract.
Add in salt, sift in flour, beat until well combined / no lumps.
Grease pan, heat pan to low / medium low.
Scoop in 1/2 cup of batter and tilt the pan to spread the batter around.
Cook for 3 minutes and flip, then cook for another 1-2 minutes.
Remove from heat
Wash strawberries with 11.5pH Kangen Water or other trusted method to remove dirt and pesticides.
Spread blueberry cream cheese on warm crepe, add strawberries and whipped cream.
Serve and enjoy!
Crepes are one of those things that I never really tried until later in life. So, being as I have over 20 years to make up for, I decided to get to work at home to make sure I can keep up with this new crepe demand. Now, I haven't had crepes from a large array of places, so my judgment is limited, however this recipe seemed to be a crowd pleaser at my house!
The good thing about this recipe is, you probably already have all the required ingredients, you can get creative with the toppings, and refrigerating the batter prior to making is NOT a requirement. Another good thing is these ingredients are pretty interchangeable. You can use real or plant milk, vegetable or olive oil, stevia extract / sugar / agave / honey, all purpose flour or whole wheat flour.
When it comes to toppings I usually stick to the sweet stuff, but I have seen famous crepe stands bust out a pizza crepe and other savory yet daring flavors. For me, its about the cream and the fruit. Do not be afraid to try a Nutella and banana crepe, or even white chocolate peanut butter marshmallow. My favorite style is with a fruity cream cheese with fresh fruit and whipped topping, maybe even some granola.
Get creative and enjoy!