There's nothing quite better than fresh crepes on a Sunday morning. Or any day of the week for that matter. These light pancakes are gluten free, wheat free & contain no added sugar. I paired it with the perfect companions: a raspberry coulis and vanilla camilla skinny scoop.
For the crepes:
2 free range eggs
2 Tbsp butter
2 Tbsp xylitol or raw honey
1 1/4 cup GF flour blend (I get mine from here)
1 cup milk or almond milk
1 tsp pure vanilla extract (I get mine from here)
For the raspberry extract:
1 large handful of fresh raspberries, roughly chopped
1 Tbsp xylitol
1. Prepare the raspberry coulis by placing the raspberries and xylitol into a blender or Nutribullet and pulse into a pulp. Place into a bowl and refrigerate until ready to use. Alternatively, place into a small saucepan and cook for 2 minutes or until thickened.
2. For the crepes, beat all of the ingredients together until smooth.
3. Place some coconut oil into a pan and heat up on a medium heat. Spoon a ladle full of mixture into the hot pan and when the mixture starts to bubble, they are ready to flip and cook the other side.
4. Repeat with the rest of your mixture and then serve immediately with raspberry coulis and vanilla camilla skinny scoop.
Photography & recipe: Gabriella Esposito
Food styling: Eat With Me
My top ingredients picks: NoMU's vanilla extract
Health Connection's Gluten Free Flour Blend
skinny scoop protein ice cream