Dairy-free brunch delight and anytime treat.
Breads & Cereals
1 cup all-purpose flour
1/2 cup Mandelin Blanched Almond Flour
1/2 teaspoon salt
1 tablespoon sugar
3 large eggs
1-1/4 cup almond milk
2 tablespoons almond oil
1 teaspoon Mandelin Classic Natural Roasted Almond Butter, plus extra for garnish
Vegetable oil for pan
Honey for garnish
In a large bowl, whisk together the flours, salt, and sugar.
In a small bowl, whisk together the eggs, almond milk, almond oil, and almond butter. Pour them into the dry ingredients and whisk well to combine. Set the batter aside to rest for 30 minutes.
Heat one or two 8-inch crepe pans over medium-low heat, greasing them well with vegetable oil. Re-whisk the batter and use it to make lightly browned crepes, keeping them warm in a low oven as needed.
To serve, spread each crepe with almond butter and drizzle it with honey.