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Whole Wheat Crepes

Since we always have breakfast for dinner on Sunday's I decided to introduce my kids to the delicious taste of crepes. Oh they were in heaven. Dinner has long since been cleaned up and my poor little 2 year old is still walking around saying "more, more crepes pleases?" This healthy version of crepes taste the same as any crepe I had before we started eating better! I love how easy it is to make a recipe healthy without noticing any change in the taste. Recipe modified from 100 days of real food.. Ideas for crepe toppings/fillings are fruit spread (pictured), pure maple, peanut butter, any kind of fruit etc..

-3 organic eggs
-1 cup rice milk or other non dairy milk
-1 cup whole wheat flour (I use fresh ground white wheat)
-3/4 cup water
-1 tablespoon coconut oil (plus more for greasing pan)
-1 tablespoon honey
-1 teaspoon pure vanilla
-1/4 teaspoon sea salt 

Put all ingredients in blender and mix well. Let stand about 15 minutes.Use some coconut oil to grease a crepe pan or an 8 or 10-inch frying pan over medium heat. Pour a small amount of batter in the pan, just enough to thinly cover the bottom. After it starts to bubble around the edges, carefully flip it over without tearing the crepe. Fry for about 1 more minute on the other side and then roll up each crepe and serve with desired topping.


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