These crepes are a fun way to enjoy breakfast "enchilada" style and can be made up to 3 days in advance.
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:4 Servings 1x
½ cup whole wheat flour
Pinch coarse salt
Pinch stevia or drizzle of honey
2 large eggs
¾ cup Silk Unsweetened Vanilla Almondmilk
1 tablespoon oil
¼ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
1 cup mixed berries
1 teaspoon mini dark chocolate chips
In a medium mixing bowl, whisk together flour, salt, stevia, eggs and almondmilk until thoroughly mixed. Heat oil in a medium cast iron or non-stick skillet to medium heat. Once hot, add ¼ of the mixture and cook 1-2 minutes per side, until browned and set. Set aside until slightly cooled.*
Roll crepes and place on plate upside down. Top with almondmilk yogurt, berries and mini dark chocolate chips. Serve immediately.
Cooking Tip: Crepes can be cooked in advance and refrigerated for up to 3 days.