Red, White & Blue Crepes

Ingredients:

Crepes

1½ cups garbanzo bean flour (Bob’s Red Mill)
1 Tbsp. coconut oil
1 Tbsp. cinnamon
1 dash sea salt
½ tsp. vanilla extract
2 Tbsp. cacao powder
1½ cup water
3 Tbsp. coconut sugar 

Toppings

1 cup strawberries, sliced
1 cup blueberries
Whipped cream (we like the kind made from rice milk)
Maple syrup

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Instructions:

1. Place all ingredients in a high speed blender (leaving out the toppings). You may have to scrape the sides of the blender and blend again.

2. Batter should be like runny pancake batter, add more water if it’s too thick or more flour if it gets super watery (but should be fine). Turn burner to medium heat and lightly oil (only use a tiny bit) frying pan.

3. Pour a small circle of batter into the pan and lightly swirl around; should make a very thick crepe.

4. Cook until edges turn brown and start to bubble in the middle. Flip and cook for another minute. Continue until batter is all used up. Once crepes are made, fill and roll with strawberries & blueberries however you like.

5. Don’t forget to top with whip cream!

Notes:

• Your first crepe might not turn out but don’t give up – the first one is the hardest.
• Go easy on the oil in the pan, they turn out better with less oil…very important.
 • These are also great with coconut butter.