Holy Crepes!

Claiming crepes to be a “healthy” breakfast may be a tough sell to most people, but I believe that with quality ingredients and the right fillings, they really can be very nutritious! Before attempting to make these, I read a lot of recipes, and watched a few videos. I settled on the following recipe created by Jaques Pepin. 1/3 cup flour (Bob’s Red Mill whole wheat pastry flour), 1/2 cup milk (Family Farmstead A2 whole milk), pinch of pink Himalayan salt, 1 organic free range egg, 1 teaspoon sugar (organic cane sugar), 1 teaspoon of melted butter (Kates salted), 3 tablespoons of coconut milk (my own addition).

Featured crepe fillings: Almond butter & fig jam (Beth’s Farm Kitchen) / Coconut milk, lemon zest, lemon juice, a little sugar) / Cacao nibs, coffee beans, cane sugar, maple syrup / lemon spread & blueberry / lemon spread & Bartlett pear / peanut butter & cacao nibs.

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