Dairy-Free Crêpes with Berry Compote

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 2 tablespoons Sugar, 1/4 teaspoon Salt, 2 Eggs, 1 1/4 cups Almond Milk, 2 tablespoons Melted Coconut Oil, and 1 teaspoon Vanilla Extract. Blend on medium speed for 30-60 seconds, or until the mixture is completely smooth and no lumps remain.
2. 2Pour the batter into a bowl, cover it with plastic wrap, and let it rest at room temperature for at least 15 minutes. This resting period allows the flour to fully hydrate, resulting in more tender crêpes.
3. 3While the batter rests, place the 2 cups Mixed Berries, 1 tablespoon Lemon Juice, and 1 tablespoon Sugar (if using for sweetness) into a medium saucepan. Cook over medium heat (176.7°C / 175°C) for 8-12 minutes, stirring occasionally, until the berries have softened and released their juices, and the compote has thickened slightly.
4. 4Heat a 25.4 cm non-stick crêpe pan or skillet over medium heat until a drop of water sizzles and evaporates immediately (approximately 176.7°C / 175°C). Lightly grease the pan with a tiny bit of coconut oil if needed, though a good non-stick pan may not require it.
5. 5Pour approximately 1/4 cup of the rested batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle covering the bottom.
6. 6Cook the crêpe for 2-3 minutes on the first side, or until the edges begin to lift and the bottom is a light golden brown. Carefully flip the crêpe using a spatula and cook for another 1-2 minutes on the second side, until lightly golden.
7. 7Transfer the cooked crêpe to a plate and repeat the process with the remaining batter, adding a tiny bit more coconut oil to the pan between crêpes only if they start to stick. You should have about 8 crêpes.
8. 8Fill each warm crêpe with a spoonful of the berry compote, then fold it in half and then in half again to form a triangle, or roll it up. Serve immediately.

Substitutions

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