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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These are more like small thin pancakes than a real crepe. They make a tasty breakfast meal and are wonderful when topped with hot fresh blueberry sauce (fresh blueberries heated on the stove with a little flour). The flax seeds add a subtle nutty flavor and the cinnamon and nutmeg add a hint of spice. Enjoy! Ingredients:
3 eggs |
1 cup soy milk |
1/4 cup olive oil |
1/2 cup all-purpose flour |
1/4 cup whole-wheat flour |
2 tablespoons flax seeds |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 teaspoon vegetable oil, or as needed |
Directions:
1. Beat eggs, soy milk, and olive oil together in a small bowl. Mix all-purpose flour, whole-wheat flour, flax seeds, salt, cinnamon, and nutmeg together in a separate bowl. Stir the egg mixture into flour mixture until well mixed.
2. Heat a lightly oiled skillet over medium heat. Pour about 1/4 the batter in the hot skillet and cook until batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet, 2 to 3 minutes. Flip and continue cooking until lightly golden on the other side, 1 to 2 minutes.
3. Place cooked crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
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