French crepes are a delicious, light way to enjoy a fun and healthy breakfast, snack or dessert. Made
with savory ingredients, this basic crepe recipe can be used to make any style of lunch/dinner crepe
using meat or alternative ingredients you prefer.
For today, we’re focused on a decedent take on crepes, perfect for dessert or a sweet breakfast.
Ingredients:
2 cups all-purpose flour
2 ¼ cups milk alternative (almond or oat work well)
2 tbsp avocado oil
3 tbsp sugar
1 tbsp vanilla (for yellow crepes)
1 tsp cinnamon
2 tbsp cocoa powder (for chocolate crepes)
dairy free cocoa hazelnut butter
1 pint of your favorite NO BULL Dairy-free ice cream
Instructions:
Prepare all ingredients by making sure anything cooled is room temperature. Just sit everything on the
kitchen counter for half an hour. This will help with the ingredients combing properly.
In a large mixing bowl, add the flour and whisk to remove any large lumps. (For chocolate crepes, add
the cocoa now also.)
Add vanilla, sugar, avocado oil and milk, then whisk, preferably with an electric whisk, on high.
The batter will seem runny compared to classic American pancakes.
Heat a skillet to medium/high. Lightly line with oil or spray oil.
Scoop about ½ cup of batter onto the skillet and spread thinly over the surface, evenly. You may need to
experiment a little to figure out the right coverage for your pan size.
You’ll know when the crepe is ready to flip, as it will unstick from the pan on its own.
It should take roughly 2-3 mins on the first side and another minute on the other side.
Serve right away, stuffed hazelnut cocoa spread, fresh fruit, and NO BULL ice cream.
Enjoy!