Dairy-Free & Egg-Free Crêpes with Berry Compote

Ingredients

• 1 cup All-purpose flour
• 1 1/2 cups Unsweetened almond milk
• 2 tablespoons Melted coconut oil
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 2 cups Mixed berries (fresh or frozen)
• 1 tablespoon Lemon juice
• 2 tablespoons Maple syrup (for compote)

Instructions

1. 1In a blender, combine flour, almond milk, coconut oil, maple syrup, vanilla extract, and salt. Blend until smooth.
2. 2Let the batter rest for at least 15 minutes.
3. 3While the batter rests, prepare the berry compote. In a saucepan, combine mixed berries, lemon juice, and maple syrup. Cook over medium heat, stirring occasionally, until the berries have softened and the sauce has thickened slightly (about 10-15 minutes).
4. 4Heat a lightly oiled non-stick skillet or crêpe pan over medium heat.
5. 5Pour a thin layer of batter onto the hot pan, swirling to cover the surface evenly.
6. 6Cook for 1-2 minutes per side, or until golden brown.
7. 7Serve the crêpes immediately with the berry compote.

Substitutions

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