I am French Canadian so eating crepes was part of our weekly menu. Whether it was crepes rolled with maple syrup and butter or crepes filled with creamy vegetable or chicken sauces, crepes have been a favorite of mine. However, rather than using white flour, cow’s milk and lard to cook them, I created a healthy version that I always look forward to sharing with family and friends. This recipe uses Brown rice flower and unsweetened Almond Milk. Bon Appetit

This recipe makes about 16 crepes, enough to feed 4 people.

2 cups Brown Rice Flour

2 cups unsweetened Vanilla Almond Milk

4 Free range organic eggs

1 tsp aluminum free Baking Powder

1/2 tsp sea salt

1 tsp organic vanilla

1 tsp Cinnamon

1/2 tsp nutmeg

Blend all the ingredients in a blender on high for about 1 minute.

Melt 1 tsp coconut oil in a  skillet. Once the oil is hot, slowly drop about 1/2 cup of the

mixture in the pan.

Swirl the pan to cover the whole bottom. Once it bubbles, flip the crepe over and cook until golden brown.

Roll the crepe with fruit and top with maple syrup. You can also use these crepes for a vegetable dish.